Put the butternut squash chunks in a non-stick roasting tray. Drizzle with oil and season with salt pepper.
Roast for 20-25 mins until the edges are browned and the insides are soft.
Make the pasta
When the butternut squash has been in the oven for 10 minutes, put the pasta on to cook in plenty of boiling water until al dente.
Make the pesto
Meanwhile, warm a pan over a medium heat and add the pine nuts. Toast for a couple of minutes until golden. Keep an eye on them and keep shaking/stirring as they can easily burn.
Remove the pine nuts from the pan and allow to cool in the mortar or blender bowl.
Add the garlic and a pinch of salt and pepper. Pound with the pestle (or pulse in the blender) until coarsely crushed.
Add the basil. If you're using a pestle and mortar then add a little at a time. If you're using a blender, you can add all at once. Pound with the pestle or pulse with the blender to a coarse mixture.
Add the cheese and olive oil. Pound/pulse again until you have a pesto. I like to keep it coarse, but you can break it down as much as you like.
Put everything together
Drain the pasta and return to the pan. Add the pesto and stir through.
Serve to plates. Scatter the roasted butternut squash pieces on top, dot with goat’s cheese and finish with more black pepper.
Any leftovers of this penne pasta with butternut squash and goat cheese need to be cooled and placed in the fridge within 2 hours of making. Cover well in a bowl or transfer to a sealed container.This penne butternut squash will keep in the fridge for up to 3 days. Check the date on the goat cheese too. If its Use By data is sooner than 3 days, that's also the Use By date for your meal.