Roasted butternut squash cubes with linguine and pecorino

Ingredients

• 1 lb (454 g) linguine
• 4 cups (1 L) butternut squash (1 medium squash), diced
• Olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon (15 ml) fresh thyme leaves + a little more for serving
• 1 cup (250 ml) finely grated Pecorino Romano + a little more for serving
• Salt and freshly ground pepper