Tarragon Roasted Butternut Squash Pasta!!

Even though it's been in the 90s all week, I still felt the need to make something autumny, you know, since it's September and all.
(Hot weather in the fall?? = Hautumn.  High Fashion)
Well, what's more cozy than oven-roasted butternut squash drenched in goat cheese sauce?

OVEN-ROASTED SQUASH!!
To roast the squash, preheat the oven to 400.
In a bowl, dump your raw squash (cut into 1-inch chunks), and,
2 tablespoons olive oil
2 teaspoons kosher salt
3 tablespoons fresh tarragon (2 tablespoons if you're using dried)
several skrunchies of the pepper mill 

Mix it all up until the squash is well coated, and then transfer to a foil-lined baking sheet or cast-iron skillet.

Roast for 25-30 minutes, giving it a stir or two partway through.  

While the squash is roasting, bring a pot of salted water to a boil.  
When the edges of the squash get toasty browny and it's soft, pull the pan out of the oven and drop the pasta into the boiling water.  Any pasta will do.  (Below is info on how to make zucchini sgetti, perfect for those who are gluten-free!!)
When it's al dente, strain it.  KEEP SOME OF THE PASTA WATER!!  

In a large bowl, combine the hot pasta and hot squash and then crumble 4-6 ounces of goat cheese on top and mix well.  Add some hot pasta water 1/4 cup at a time.  
The goat cheese will melt and create a gorgeous, creamy smooth sauce--completely coating all the noodles and squash bites!
ENJOY!!

ZUCCHINI SGETTI!!
Fill a saucepan halfway with water, set on high heat and add a tablespoon of kosher salt.
Take 3 zucchini, slice off the ends, and peel them.  
With a mandolin set to small julienne, slice up the zucchini lengthwise.  Careful of your fingers!
If you don't have a mandolin, you can use a julienning veggie peeler.
When the water reaches a boil, drop in a handful of the zucchini.  Count to 30 and take it out!  You can use tongs or a spider.
No need to add anymore salt, the boiling water seasoned it for you!
Wait a few moments for the water to boil again, and then cook the rest of the zucchini. 
Done!  Easy peasy!  You want to be careful not to overcook it.  No one wants mushies.  You want to keep a slight bite to the strings.
Combine with your favorite sauce and mix-ins and enjoy! You can twirl it and slurp it just like regular spaghetti!