In a heavy soup pot, heat
Meanwhile, heat the oven to 400°F. Put the squash cubes on a baking sheet, season with salt and pepper, and coat with the remaining tablespoon olive oil. Roast until tender and lightly caramelized, about 30 minutes. Set aside to cool. Adjust the seasoning of the beans and broth with salt and pepper. Gently stir in the cooked squash and pasta and heat through.
To serve, ladle into bowls. Sprinkle each serving with a pinch of freshly chopped rosemary and a drizzle of fruity olive oil.