Chevre and Kabocha Squash Penne

Preheat the oven to 400ºF. Seed and peel the squash, then cut the squash into bite sized cubes. Peel the red onion, and cut pieces that are about the same size as the kobocha pieces. Arrange squash and onion pieces on a cookie sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for about 40 minutes, or until you can easily pierce the squash with a fork.

Meanwhile, bring a large pot of water to a boil. Salt the water, and cook pasta according to package directions. Reserve one cup of the pasta water, strain and set pasta aside.

Place a large skillet over medium-high heat, drizzle pan with olive oil. When skillet is hot, add mushrooms and garlic. Saute for about 3 minutes. Dump mushrooms, roasted vegetables, and chopped sage into a large bowl. Add pasta to the bowl along with the saved pasta water and chevre. Toss until chevre is melted and everything is well incorporated.

Serve with parmesan cheese.