1 medium delicata squash
2 1/2 teaspoons olive oil, divided
¼ teaspoon sea salt
½ cup sliced scallions (See note)
4 ounces small-shaped pasta
3 tablespoons melted butter or olive oil
3/4 cup grated parmesan, plus extra for topping
Zest from half a lemon
2 to 3 handfuls of arugula
¼ cup toasted and crushed walnuts
Chili flakes for topping (see note)
Scallions: You could skip the step of adding in the scallions and simply toss them in at the beginning of roasting. If you do this, your scallions will be on the crispier side (which some people like!) Feel free to choose.
Chili flakes: for the photos, I used a chili crunch instead.
Keywords: squash pasta
Find it online: https://naturallyella.com/arugula-delicata-squash-pasta/