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For the squash:
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1.
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Preheat the oven to 400 F. Cut the squash in half lengthwise (be careful and use a very sharp knifesquash can be tough to cut through) and scrape out any seeds.
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Compost/discard the seeds or save them for roasting.
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2.
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Place squash halves cut-side up on a rimmed baking sheet and season with salt and pepper.
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3.
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Roast at 400 F for 40-60 minutes, until squash is easily pierced with a fork.
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4.
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Remove squash from oven and let it cool until its cool enough to handle.
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5.
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Scrape roasted squash out of the skin with a large spoon.
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Place roasted squash in a food processor and give it a quick whirl to break up any large chunks.
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Use what you need for this recipe, and save the rest for Roasted Butternut Squash Risotto, soup, or any recipe that calls for pumpkin or squash puree!
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For the pasta:
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1.
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Cook pasta in very salty water according to package instructions for al dente.
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Drain and set aside.
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2.
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In a large saucepan (I use the same pot I just cooked the pasta in!)
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melt butter over medium heat.
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Add flour and whisk together to form a roux.
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Let it cook for 2-3 minutes, until fragrant and slightly darkened in color.
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3.
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Add milk a little bit at a time into the roux, whisking constantly to work out any lumps.
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Cook until milk has thickened and mixture is not quite simmering, 8-10 minutes.
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4.
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Whisk butternut squash and goat cheese into sauce.
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Whisk until cheese is melted, then add salt and pepper to taste.
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Dont be shyseasoning is important!
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5.
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If there are any lumps left in the sauce (from the cheese or the roux or the squash or whatever) blend it with an immersion blender for a few moments to smooth it out.
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6.
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Return pasta to saucepan and stir to coat all of the noodles with the sauce.
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7.
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Top pasta with a few crumbles of goat cheese and a sprinkle of chopped parsley for color and brightness.
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Serve immediately.
