1. Peel and remove seeds from butternut squash, then cut into 1/4" to 1/2" cubes.
2. Toss cubes with olive oil, sea salt and black pepper. Cover with foil and cook in 425º oven for 20 minutes.
6. Add crumbled goat cheese and place in a 425º oven for 15-18 minutes.
9. Serve immediately with a peppery red wine.