6 skin-on, bone-in chicken thighs (about 2 pounds)
One 1-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped rosemary
2 large cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
8 ounces penne rigate
4 ounces Taleggio cheese without rind, cubed
1/2 cup heavy cream
Lemon wedges, for serving