Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on the sheet and roast for 20-25 minutes, or until the squash is tender and lightly caramelized, flipping halfway through.

1. While the squash is roasting, bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
2. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the halved cherry tomatoes and red pepper flakes (if using), and cook for about 5-6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
3. Add the roasted squash to the skillet with the tomatoes and garlic. Stir to combine. Add the cooked farfalle pasta and toss everything together. If the mixture feels too dry, add a splash of the reserved pasta water to create a light sauce that coats the pasta.
4. Stir in the fresh basil or parsley, and drizzle with balsamic vinegar (if using). Taste and adjust seasoning with additional salt and pepper if needed.
5. Divide the pasta into bowls and top with grated Parmesan cheese (or vegan cheese) if desired. Serve warm and enjoy!