Roasted-Potato Pennette

From Every Day with Rachael Ray March 2008

3 large baking potatoes (about 1 ½ pounds) – or butternut squash
¼ C EVOO
Salt and pepper
½ pound small tube pasta, such as pennette rigate
¼ C chopped flat-leaf parsley
3 Tbsp butter, at room temperature

Position a rack in the upper third of the oven and preheat to 450. Cut the potatoes in ½” cubes. On a rimmed baking sheet, toss the potatoes with 3 tablespoons olive oil, ¾ teaspoon salt and ½ teaspoon pepper; arrange in an even layer. Roast until golden and crisp at the edges, 25-30 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a bowl. Add the parsley, butter and remaining 1 tablespoon olive oil and toss. Season with salt and pepper; add the potatoes and toss again.