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Preheat oven to 400°F (200°C).
On a sheet pan, drizzle olive oil over diced butternut squash and season with salt and pepper. Place goat cheese in the middle of sheet pan.
Roast squash and goat cheese for 25 minutes or until squash is soft and lightly browned.
Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup of pasta water.
Add cooked pasta to roasted squash and goat cheese sheet pan along with about ½ cup of reserved pasta water. Stir to combine, adding more pasta water to make a sauce, as needed.
Scatter chopped toasted hazelnuts over pasta, and drizzle with hot honey.