Butternut Squash and Parsley Penne - Rachael Ray's non profit organization, Yum-o!

Ingredients

• 1 1/2 pounds pre-cut butternut squash cubes or 1 small butternut squash, peeled and cut into bite-size pieces
• 1/4 cup extra virgin olive oil ( EVOO), plus more for drizzling
• Salt and pepper
• Freshly grated or ground nutmeg
• 1 pound whole wheat or whole grain penne rigate
• 1 bunch flat leaf parsley, stems and leaves separated, each finely chopped
• 4 large cloves garlic, minced
• 1 1-inch piece of fresh ginger, peeled, then grated or finely chopped
• 1 chili pepper, such as Fresno or jalapeño, finely chopped, or 1 teaspoon crushed red pepper
• 1 bunch scallions, whites and greens separated, each finely chopped
• 1 cup chicken stock or vegetable stock
• A handful of grated Grana Padano or Parmigiano Reggiano cheese, plus more for garnish