Garlicky Penne Pasta with Roasted Butternut Squash and Broccoli Rabe

Preheat oven to 400 degrees. Line a baking tray with parchment paper. In a medium bowl, toss the butternut squash with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread butternut squash cubes onto the baking tray in a single layer. Place in the oven and roast for 45 minutes.

Bring a large pot of salted water to a boil. Cook penne pasta as directed on the box, but three minutes before it is done cooking, add the broccoli rabe. After three minutes, drain the pasta and broccoli rabe in a colander. Transfer to a serving bowl.

In a shallow pan, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and cook for 30 seconds, stirring continuously. Add cannellini beans to the pan and cook for another 30 seconds. Pour garlic, beans, and olive oil into the pasta and greens. Toss to coat.

Finally, add roasted butternut squash, toasted almonds, and red pepper flakes to taste, Add salt to taste as desired.