Pre-heat the oven to 475°F. On a baking sheet, drizzle the squash with some of the EVOO; season with salt, pepper and nutmeg. Roast until just tender and brown at the edges, about 17-20 minutes.
Meanwhile, bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve 1 cup of the starchy cooking water.
While the pasta is cooking, heat 1/4 cup EVOO in a large skillet, four turns of the pan, over medium-high heat. Add the parsley stems, garlic, ginger, chili pepper and scallion whites; swirl for 2-3 minutes. Add the stock and reduce the heat to simmer. Add half a ladleful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, scallion greens, squash and cheese to the skillet. Stir to combine. Adjust the seasonings, to taste.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit