1 butternut squash, cubed
1 fennel bulb, cut into small slices
Salt and pepper to taste
Drizzle of olive oil
1 box penne pasta
1 cup goat cheese
1 cup pumpkin seeds (or another preferred nut), toasted
Preheat the oven to 425°.
Prepare the squash by cutting it into small pieces and placing them on a cooking sheet lined with aluminum foil. Cut up the fennel and add it to the cooking sheet. Pour a drizzle of olive oil over the squash and fennel and add salt and pepper. Toss to make sure everything is evenly coated. Bake for 45 minutes.
Cook the pasta reserve a bit of pasta water.
In the pot with the pasta, stir in goat cheese, pumpkin seeds, and cooked squash and fennel.
Serve immediately or refrigerate and reheat later.