Season the squash, and bake for 20-25 min at 400°F.
Cook your pasta, saving 2 cups of starchy cooking water. Once that is done, add the squash to a food processor, and stream in half of your milk, the Italian Cheese Dressing with Sweet White Vinegar & Parmigiano Reggiano and half a cup of the pasta water.
Add the olive oil to a pan on medium heat, and cook onions for 5 minutes.
Add the butternut squash mixture, the rest of milk and half goat cheese. Season with salt, pepper and garlic. Add in pasta and combine. If it’s still too thick, add more pasta water.
Place on the serving plate, and top with dollops of goat cheese, pecans and Parmesan cheese.
Recipe created for Carandini by Jessica Hirsch of @cheatdayeats