Pasta With Winter Squash and Ricotta Salata

This is from the New York Times. If you can't find ricotta salata, goat cheese is an acceptable substitute. I haven't tried this yet.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 (1 1/2lb)  butternut squash, peeled, seeded and cut in 1/2 inch dice
• 3  garlic cloves, lightly crushed
• 2  teaspoons fresh rosemary (to taste) or 2  teaspoons sage, chopped (to taste)
• 2  tablespoons extra virgin olive oil
• 12  ounces spaghetti or 12  ounces penne
• 2  ounces ricotta salata, grated or 2  ounces  crumbled  goat cheese
• 1  tablespoon fresh parsley, chopped
•  salt & freshly ground black pepper

Directions

1. Preheat the over to 425 degrees. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper and rosemary, and one tablespoon of olive oil until the squash is coated with oil.
2. Transfer to the baking sheet, place in the over and roast for 30 minutes or until the squash is tender and carmelized.
3. Remove from oven. Remove the garlic cloves and discard. Transfer the squash to a wide bowl and add the cheese. Keep warm.
4. Meanwhile, cook the pasta in salted water until al dente. Ladle about 1/2 cup of the cooking water from the pasta into the bowl with the squash and cheese and combine.
5. When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil and the parsley. Serve hot.