Preheat oven to 350°F. Line a baking sheet with parchment.

In a medium bowl, mix together molasses, tamari sauce, black pepper, and garlic powder.

Halve squash, clean out the seeds, then cut into 1/2 inch cubes. Toss in molasses mixture to coat and transfer to prepared baking sheet. Roast in the oven for 45-60 minutes, or until tender, then reduce oven temperature to keep warm.

Bring a large kettle of salted water to a rolling boil. Add pasta and cook according to package directions. Drain completely.

Transfer pasta to bowls, top with roasted squash, hazelnuts, and cheese. Serve immediately.