Step 1: Roast the Squash - Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet. Roast in the oven for about 25 minutes or until the squash is tender and slightly caramelized. Remove from the oven and set aside. - To make the squash roasting process more efficient, make sure to cut the squash into evenly-sized pieces. This will ensure that they cook evenly and uniformly.

Step 2: Cook the Pasta - Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the cooked pasta in a colander and set aside. - To enhance the flavor of the pasta, cook it in well-salted water. As a general guideline, add about 1 tablespoon of salt for every 4 cups of water. This will season the pasta from the inside out.

Step 3: Prepare the Sauce - In a large mixing bowl, combine the cooked pasta, roasted butternut squash, chopped fresh sage, crumbled goat cheese, and 1 tablespoon of olive oil. Toss gently to coat the pasta evenly with the sauce. - Feel free to modify the sauce by crumbling the goat cheese into small chunks for a more rustic texture or whisking it with a bit of pasta cooking water to create a smooth and creamy sauce.

Step 4: Serve and Enjoy - Transfer the Squash and Goat Cheese Pasta to a serving plate or bowl. Garnish with freshly grated Parmesan cheese if desired. Serve hot and enjoy! - For an extra touch of flavor, drizzle some extra virgin olive oil over the pasta just before serving. It adds a wonderful richness and shine to the dish.