Preheat oven to 400˚F.
On a baking sheet, toss squash with EVOO and season with salt and pepper. Roast 30 minutes, turning once. Remove squash, turn off oven and place a large platter in the oven to warm for a few minutes.
When the squash has been in the oven about 15 minutes, bring a large pot of water to a boil. Meanwhile, heat a skillet or pot with butter over medium heat. Add garlic and cook gently 3-4 minutes, stirring frequently. Add wine and stir 1 minute, then add cream and bring to a bubble. Reduce heat to keep cream at a rolling simmer and let reduce 7-8 minutes, until cream coats the back of spoon.