2 oz Montchevre goat cheese plus more for crumbling
1/2 lb cooked pasta
optional: chopped sage
Preheat oven to 400. Toss squash with 1 tablespoon of olive oil and 1/2 teaspoon salt. Arrange on a parchment lined baking sheet and roast for 20 minutes, until soft. Heat remaining olive oil in a large skillet. Add onion and cook for about 5 minutes until softened. Add garlic and cook for an additional minute. Add spinach and cook until wilted, about 2 minutes. Add broth, yogurt and 2 oz goat cheese. Stir until smooth and creamy. Add cooked pasta and cooked squash and stir until incorporated, about 2 minutes. Season to taste. Serve and top with additional crumbled cheese and chopped sage.