Preheat the oven to 400 degrees and prepare a baking pan with foil or use a nonstick baking sheet. Mince onion and garlic cloves. Chop butternut squash into slightly smaller pieces, if desired. Mince sage and basil leaves. Stem thyme.

In a mixing bowl, toss the butternut squash cubes with 1 Tbsp. olive oil and a dash of salt and pepper. Arrange coated butternut squash cubes on a baking sheet and roast in the oven until brown and fork tender, about 15 minutes. Remove from oven and set aside.

Bring a large pot of salted water to a boil over high heat. Add the penne and cook until al dente, about 10 minutes. Put a colander in the sink. Drain pasta, reserving 1 cup of pasta water to use in the sauce. Set pasta aside.

Heat a medium pan with 1 tsp. olive oil over medium-high heat. Add onion and garlic and sauté until soft and golden, about 3-4 minutes. (Depending upon the size of your onion and taste preference, you may only want to use half of the onion for this dish. We recommend sautéing the entire onion with the garlic and adding to final pasta to taste.)

Mix the pasta, fresh sage, thyme, and basil, and goat cheese in a large serving bowl, tossing until the cheese melts into a creamy sauce coating the penne. Add reserved pasta water as necessary to thin the sauce. Add in the roasted squash and cooked onion and garlic to the pasta and goat cheese mixture to taste. Salt and pepper to taste. Scoop onto individual plates.