Butternut Squash with Penne

We have a lot of squash on the vine in our yard, so we have started to have something with winter squash in it in the refrigerator at all times.   That is how you know it is fall (not to mention that it is already often too cool for me to sit comfortably outside on the porch in sandals).

Prepare the Squash:
Preheat the oven to 400 degrees.
First peel the butternut squash and cut it into 1/2-3/4" cubes.  Put it all into a roasting pan, and toss it with a tablespoon of olive oil, then some salt and pepper, and finally toss with 1/4 cup of flour.
Bake for about 45-50 minutes.

This step can be done well ahead of time. 

Prepare a pound of penne until al dente, reserving about 1 cup of the pasta cooking water.  Toss the pasta with 1/4 c. olive oil and 1 c. of grated romano cheese (this can be omitted for a vegan--add more pasta water to get the creamy consistency that the cheese adds).  Then add the cooked squash, and about 1/4 cup of chives and toss.  Add small amounts of pasta water to obtain the desired creaminess of the sauce.

Viola--a fall treat!