Penne with Roasted Butternut Squash

Preheat oven to 200°C. Toss 454g diced butternut squash with 83g olive oil, 5g paprika, and 15g salt.

Spread squash on a baking sheet and roast 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.