Preheat oven to 400ºF. On a sheet pan, toss together butternut squash, 2 tablespoons olive oil, sea salt and pepper. Bake for 30 minutes, stirring once, or until butternut squash is soft.
Meanwhile, get your pasta going. Boil some water and cook pasta according to package directions. Strain pasta through a colander and set aside.
Add 1 tablespoon olive oil to a skillet over medium heat. Once hot, add in garlic and cook, stirring frequently until garlic is toasted, about 1 minute. Add in ground chicken and cook, stirring frequently, until chicken is cooked. Add in walnuts, balsamic and nutmeg and reduce heat to low, allowing balsamic to reduce for a couple minutes.
Divide pasta among 4 containers if taking for lunches for the week, then top with the ground chicken mixture, roasted butternut squash, goat cheese and basil.
