In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the bulk Italian sausage, breaking it apart with a spatula. Cook for about 6 minutes or until browned.

Stir in a tablespoon of fresh sage, a pinch of allspice, ground nutmeg, and red pepper flakes. Cook for another minute.

Add the cubed butternut squash, minced onion, and minced garlic. Season with salt and pepper. Cook for about 2-3 minutes until the onion is translucent.

Pour in 1 cup of dry white wine and cover the skillet. Reduce heat to medium-low and let simmer for 18-20 minutes.

In a separate pot, bring salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water.

Combine the cooked penne pasta with the sausage and butternut squash mixture, adding reserved pasta cooking water and Parmesan cheese.

Top with chopped fresh parsley and crumbled goat cheese. Toss gently and serve hot.