Preheat the oven to 400F/200C. Chop the butternut squash into small bite-sized pieces. To make it much easier, I stick the squash in the microwave for ~5 minutes (to soften), and then peel and chop it.
In a roasting pan, add the chopped squash, and drizzle on 1 tbsp olive oil and a sprinkling of sea salt. Use your hands to mix the oil and salt until it coats all the squash pieces.
Let the squash roast in the oven for about 40mins, until it turns golden and starts to brown on top.
About 15 minutes before the squash is done cooking, put the pasta on to boil and cook according to its instructions. When cooked to desired consistency, drain the pasta.
Rinse and drain the chickpeas. Add the chickpeas to the pot with the pasta, and mix in the pesto, cooking on a low heat. If desired, you can add spinach or kale for extra greens.
Add the roasted butternut squash pieces, then serve up and enjoy! Top with nutritional yeast, or (vegan) parmesan, if desired.