I often make roasted veggies for dinner, and sweet squash is a very popular vegetable with kids. This pasta is super simple to make by throwing in roasted veggies, a few cherry tomatoes, and a light drizzle of olive oil and seasonings.
Boil pasta for 6-8 minutes. Chickapea is great cooked al dente.
Preheat oven to 425 degrees F (240 degrees C). Add chopped butternut squash and broccoli to a cookie sheet. Feel free to use your child's favorite veggies in place of the squash and broccoli - such as cauliflower, sweet potato, or zucchini. Bake veggies for 20-30 minutes, until very tender.
Once pasta is cooked, drain, rinse with cool water, and then add to a container. Drizzle with olive oil. Add the roasted veggies, mix well, and refrigerate overnight.
In the morning when packing, add the lemon juice, parmesan, and season with salt and pepper. I've found that adding lemon juice and salt the night before dries out the pasta, but it's fine if you do this a few hours ahead of lunch.