The first step is to roast the squash. Heat your oven to 350 degrees. Slice a butternut squash in half and scoop out the seeds. Then smother with 1 tablespoon butter, drizzle with the olive oil, and sprinkle with salt. After 20 minutes, flip the squash over and continue baking. The squash should be soft and fully cooked after roasting for about 40 minutes.

Once the squash is ready, let the it cool while you start working on the sauce. Heat 1 tablespoon butter in a saucepan over medium heat. Once melted, whisk in the flour, stirring for 1 minute while the flour mixture browns slightly.

Then whisk in the milk and bring to a slow but steady boil, whisking constantly for 1 minute once the milk comes to a boil. Whisking as the milk boils will keep clumps from forming.

Next add the goat cheese and Parmesan and stir until they melt. Add salt to taste. Turn the burner off.

Then scoop the squash out of the skin and into a blender. Pour the goat cheese sauce into the blender and puree until the mixture is smooth. Serve the sauce over pasta.