Gemelli With Butternut Squash And Arugula

• 1 butternut squash, peeled and cubed
• 3 shallots, roughly chopped
• olive oil
• Kosher salt
• coarse ground pepper
• 3 tablespoons pine nuts
• 1 tablespoon plus 1/4 c. grated parmigiano reggiano
• 2 teaspoons chopped fresh rosemary (can substitute sage or thyme)
• 1/2 package whole wheat gemelli
• 1 cup packed arugula

1. Preheat oven to 400 degrees. Combine squash, shallots, olive oil, salt and pepper to coat squash; spread in 13" x 9" baking pan. Bake in oven for 30 minutes or until squash and shallots start to brown. Sprinkle pine nuts over squash and return to oven. Bake for 5 more minutes, then remove and sprinkle with rosemary and the tablespoon of parmigiano cheese. Bake for 5 more minutes, then remove from oven.
2. While squash mixture is roasting, set salted water for pasta on to boil. When pine nuts have been sprinkled on squash, add pasta and cook according to directions.
3. Drain pasta and combine with arugula in serving bowl. Put squash mixture on top; sprinkle with half of remaining cheese and mix. Add remaining cheese and mix again.

butternut squash, shallots, olive oil, kosher salt, ground pepper, pine nuts, parmigiano reggiano, fresh rosemary, whole wheat gemelli, arugula

Taken from www.epicurious.com/recipes/member/views/gemelli-with-butternut-squash-and-arugula-50104087 (may not work)