1 small butternut squash or 1 pound package squash pieces
1 teaspoon dried Italian seasoning or 1/2 teaspoon each dried basil and oregano leaves
1 pint grape tomatoes or 2 large tomatoes, coarsely chopped
1/2 package rigatoni, penne or fusilli
1/2 cup chopped fresh mint, basil or coriander
1 tablespoon olive oil
Pinches of salt and pepper
1/2 cup kalamata olives, pitted
130g log creamy goat cheese
Preheat oven to 450F (230C). To cook pasta, fill a large saucepan with water and bring to a boil over high heat. Meanwhile, peel squash, then cut into 1/2-inch (1-cm) pieces. Place in a large bowl with oil and seasonings. Toss until evenly coated.
Tumble onto a rimmed baking sheet. Roast in centre of preheated oven 10 minutes. Stir, then add whole grape or chopped tomatoes. Continue roasting, stirring occasionally, until squash is fork-tender and tomatoes start to soften, about 15 more minutes.
While squash is roasting, coarsely chop olives. About 10 minutes before squash is done, add pasta to boiling water and cook according to package directions until al dente, 10 to 12 minutes.
Before draining pasta, ladle about 1 cup (250 mL) pasta water into a small bowl or cup.
After draining pasta, return to pan set over low heat or turn into a big bowl. Add squash, tomatoes and olives. Crumble in cheese. Gently stir until evenly coated and cheese starts to melt.
If pasta is too dry, stir in saved pasta water, a little at a time, until moist and creamy. Stir in mint. Spoon into large wide bowls. Excellent with a spinach-and-red onion salad.