Roasted sweet butternut squash, savory sausage, creamy andtangy goat cheese that forms a creamy sauce when tossed together, topped off with fresh parmesan and dried rosemary.
Preheat oven to 425 degrees Fahrenheit. Microwave butternut squash for 2 minutes—this will soften it a little and make it easier to cut. Cut off the top and bottom of the squash. Use a potato peeler to remove the skin. Cut squash in half and remove the seeds from the center. Cut into half-inch cubes.
Toss squash and diced onions with olive oil, salt, garlic powder, cumin, and cayenne pepper. Line a baking sheet with foil and spray with cooking spray. Spread squash and onions over baking sheet and bake for 40-45 minutes.
When squash is almost done baking, start cooking your sausage. Cook all the way through, crumbling it as you cook it, and set aside.
Bring 4 quarts of salted water to boil. Add in penne and let boil for about 8 minutes or until tender. Reserve 2 cups of pasta water. Drain the rest of the water. In a large bowl crumble goat cheese and toss with hot pasta. Add pasta water a little bit at a time until a creamy sauce starts to form. You may not need all of the pasta water.
Add in cooked sausage, onion, and butternut squash and toss. Top with dried rosemary and fresh Parmesan cheese and serve immediately.