Gluten-Free Pasta with Squash, Parsley and Lemon

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Kosher salt

8 ounces gluten-free pasta, such as Tinkyada

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces (about 2 pounds)

1 medium delicata squash, seeded and cut into 1-inch pieces (about 1 1/4 pounds)

3 tablespoons extra-virgin olive oil

2 1/2 teaspoons garam masala

3 cups parsley leaves (1/2 bunch), roughly chopped

1/2 teaspoon chile paste, such as sambal oelek

Zest and juice of 1/2 lemon