Ingredients:
1 lb. Campanelle pasta
1 Butternut squash 
1 Lemon / lime 
1 (5 oz.) container of Baby arugula
Extra virgin olive oil (EVOO)
Oregano 
Salt
Crushed red pepper
Black pepper
​Parmesan
Total cooking time:
1 hour 15 mins
​
Recipe:
  1. Preheat oven to 400 degrees Fahrenheit 
  2. Slice butternut squash in half lengthwise and poke holes into the closed sides with a fork (will help release steam in baking process), remove the seeds and reserve them for later
  3. Rub the open halves liberally with EVOO, sprinkle salt, oregano, black pepper and some crushed red pepper 
  4. Place the open halves face down on the baking trays and bake the butternut squash for 25 - 30 minutes (or until halves are soft enough to poke with a fork)​​
  5. Using a spoon scoop the butternut squash out from its body and make sure not to get any skin
  6. Take the chunks of roasted butternut squash and place in blender set to purée, add salt and pepper to taste, and add water to make loose and smooth
  7. Cook pasta in a medium-sized pot of salted boiling water, stirring occasionally, until al dente
  8. Feel free to add spices to the pasta water as it cooks, in order to add extra flavor
  9. Once the pasta is cooked, scoop 1/3 cup pasta water and mix with the squash purée along with the strained pasta, combine thoroughly so pasta is completely coated in the sauce
  10. ​In a separate mixing bowl, add the washed arugula along with lime juice, a few drops of olive oil, and a sprinkle of salt and pepper, and toss
  11. Finally, plate the pasta with​ the arugula on top, and some squash seeds around the base of the pasta to add crush
  12. Top off with extra grated parmesan and lime zest