To roast butternut squash: Preheat oven to 375 degrees. Place butternut squash in roasting pan and toss with four tablespoons of olive oil. Season with salt and pepper; roast for 30 minutes until tender.

To caramelize onions: In a sauté pan, heat two tablespoons of olive oil over medium heat. Add onions and cook on stovetop, stirring occasionally for 20 minutes.

In large sauté pan, heat six tablespoons of olive oil and sauté garlic, thyme, and chopped basil for two minutes. Stir in cooked penne pasta, sweet vermouth, caramelized onions, butter, goat cheese, cubed roasted butternut squash, and pecans. Garnish with basil chiffonades.