Rigatoni with Roasted Pumpkin and Goat Cheese

We had a small pumpkin.  I used some of it in place of summer squash in the meatloaf I made Wednesday.  That worked out well.  But now I had 2/3 of a pumpkin left to use.  So I found this recipe on the Martha Stewart site, reduced amounts a little bit, and made some to take to the potluck at church today.  The original recipe, and other pumpkin recipes, are at http://www.marthastewart.com/314073/rigatoni-with-roasted-pumpkin-and-goat-c#Pumpkin%20Recipes%7C/274288/pumpkin-recipes/@center/276955/seasonal-produce-recipe-guide%7C314073

INGREDIENTS

1.small sugar pumpkin, peeled and cut into 1" chunks

1 shallot, quartered or eighth lengthwise

2 Tbsp extra virgin olive oil

8 oz rigatoni

Salt 

Freshly ground black pepper

1/4 tsp sage, or sprigs of fresh sage

4 oz. Crumbled goat cheese

1/2 cup pasta cooking water

2 Tbsp soy-free Earth Balance buttery spread

COOKING INSTRUCTIONS

Preheat oven to 450 degrees.  Mix pumpkin cubes/chunks with olive oil, shallots, salt, pepper, and sage.  Put on baking sheet in single layer.  Bake approximately 25-35 minutes, tossing the pumpkin and rotating the baking sheet halfway through.  Set aside.

While pumpkin is roasting, cook rigatoni according to pkg directions.  Reserve 1/2 cup of pasta water. Drain pasta.  Mix together reserved hot pasta water and buttery spread until spread has melted.  Add goat cheese.  Mix together well while goat cheese melts.  Mix in with pasta.  Gently fold in roasted pumpkin and shallots.  Add salt and pepper to taste, and serve.