Penne with Roasted Butternut Squash

Toss 454g diced butternut squash with 83g olive oil, 5g pepper, and 15g salt.

Spread squash on a baking sheet and roast at 200°C for 25–30 minutes until golden and tender.

Meanwhile, bring salted water to boil and cook 454g penne until 1–2 minutes before al dente.