In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage, breaking it into pieces with a wooden spoon. Allow it to cook for about 6 minutes, stirring occasionally, until the sausage is browned and cooked through.

Once the sausage is browned, stir in fresh sage, ground allspice, ground nutmeg, and red pepper flakes. Cook this mixture for 1-2 minutes until fragrant.

Next, add cubed butternut squash, chopped onion, and minced garlic to the skillet. Season with salt and pepper to taste. Sauté the vegetables for 2-3 minutes until they begin to soften.

Pour in ½ cup of dry white wine, scraping the bottom of the skillet to loosen any flavorful bits stuck to the pan. Cover and let the mixture simmer for about 18-20 minutes until the butternut squash is tender.

While the vegetables simmer, bring a separate pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes.

Add the drained penne pasta to the skillet with the sausage mixture. Pour in reserved pasta water and ½ cup of parmesan cheese, stirring to combine everything well. Cook for 1-2 minutes until the sauce thickens.

Serve warm, topped with freshly chopped parsley and crumbled goat cheese.