Preheat the oven to 425 degrees. Place the butternut squash on a parchment paper lined baking tray, drizzle with ½ tablespoon of the olive oil and toss together. Season with salt and pepper and roast for 20 minutes or until easily pierced with a fork.

While butternut squash is roasting, place a small skillet over medium-high heat and add in the pine nuts. Let cook for 3-5 minutes, tossing the pan occasionally to avoid burning the nuts. Once golden brown, transfer to a small bowl or plate and set aside.

Place a large skillet over medium heat and add in the rest of the olive oil. Once oil heats, add in the garlic, red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the turnip noodles, cover and cook for 5-7 minutes, uncovering to toss the noodles occasionally, until turnip noodles are al dente.

Once turnip noodles are cooked, remove from heat, add in the butternut squash and goat cheese and toss until goat cheese softens and melts into the noodles.

Portion the noodles into two bowls and top with toasted pine nuts.