On a baking sheet, toss together the olive oil, butternut squash, minced garlic, dried thyme, dried rosemary, crushed red pepper flakes, kosher salt, and black pepper.
3
Roast in preheated oven for 30 minutes, or until butternut squash is tender.
4
In a large pot, bring salted water to a boil and cook penne pasta according to package instructions until al dente.
5
Drain pasta and set aside, reserving 1 cup of pasta cooking water.
6
In the same pot, add the roasted butternut squash, ricotta cheese, and 1/2 cup of reserved pasta cooking water.
7
Stir over medium-low heat until a thick sauce forms.
8
Add the unsalted butter, shredded gouda cheese, and grated parmesan cheese, stirring until melted and smooth.
9
Stir in the cooked penne pasta, heating through.
10
Serve with additional grated parmesan cheese on top, if desired.