From the blog For Love of the Table
2 lbs. winter squash (Acorn, Sweet Dumpling, or Carnival)
2/3 c. olive oil, plus more for brushing the squash
6 cloves garlic, peeled and lightly crushed
1/2 t. hot pepper flakes
1 t. each minced Rosemary, minced Sage & minced Thyme
1 lb. Linguine, Bucatini, or Perciatelli
3 T. minced flat leaf Parsley
2 oz. finely grated Pecorino
1/3 c. pine nuts, lightly toasted
Cut the squash in half and scoop out the seeds. Brush the cut surfaces and the cavity with olive oil and sprinkle with salt and pepper. Arrange the squash, cut side up, on a cookie sheet and roast in a 400° oven until fork tender—about 45 minutes to an hour. Set aside to cool slightly. When cool enough to handle, scrape the flesh away from the skins (leaving the flesh in rustic shreds). Discard the skins.
Pour 1/3 to 1/2 cup of the olive oil into a large sauté pan set over moderate heat. Add the garlic cloves and allow it to barely sizzle in the oil...reduce the heat if necessary. When the garlic is pale golden (this will take about 5 minutes), remove and discard. Add the pepper flakes and the rosemary, sage and thyme and cook for about 30 seconds to allow the pepper flakes and herbs to flavor the oil. Add the squash, breaking it up with a fork or wooden spoon. Heat the squash through. Remove the pan from the heat and keep warm while you cook the pasta.
Add 2 to 3 T. of salt to a large pot (6-qt) of boiling water. Add the pasta and cook until al dente. Drain, reserving a cup of the pasta water. Add the pasta to the sauté pan with the squash and toss and stir to coat, adding some of the pasta water if it seems dry. Add the parsley and as much of the remaining olive oil as you like; toss to combine. Taste and correct the seasoning. Serve, topped with the Pecorino & pine nuts. Serves 5 to 6.
Variation: Replace the Pecorino with a generous quantity of coarsely crumbled Ricotta Salata or Feta.
(Recipe adapted from Martha Stewart Living)
http://www.forloveofthetable.com/2013/11/pasta-with-roasted-winter-squash.html