Fusilli with pumpkin and rapini pesto

Ingredients:

• 1 small acorn squash (about 600g), halved, seeds removed and cut into 4cm pieces.
• 3 tablespoons extra-virgin olive oil
• 0.5 tsp + pinch of red pepper flakes
• 1 small bunch rapini, trimmed and chopped
• 2 tablespoons chopped walnuts
• 1 clove of garlic
• 1/4 tbsp. grated parmesan
• 200 g fusilli pasta (spirals)

Preparation:

1. Place a baking sheet on the middle rack of the oven and preheat the oven to 450°F (230°C). Bring a large saucepan of water to a boil and season with salt. Toss the squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of red pepper flakes. Place on the hot baking sheet and roast, stirring halfway through, until the squash is golden brown and tender, about 30 minutes.
2. Meanwhile, drop the rapni into boiling water and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer to a colander and run under cold tap water to stop the cooking; drain. Reserve the cooking water. In a food processor, combine 1 cup rapni, walnuts, garlic, 1/2 teaspoon salt, and the remaining 1/2 teaspoon red pepper flakes. Chop finely. Add 2 tablespoons water and the remaining 2 tablespoons olive oil and pulse until thick and smooth. Add 2 tablespoons cheese and pulse to distribute evenly.
3. Add the pasta to the boiling water and cook according to the package directions until al dente. Remove 1 cup of the water and discard the remaining cooking water. Return the pasta to the pan and add the remaining rabe and 1/2 cup of the cooking water. Cook over medium heat, stirring occasionally until heated through, about 1 minute.
4. Stir in the pesto, adding more pasta water if needed to prevent the sauce from drying out; season with salt and pepper to taste. Add the pumpkin and toss gently. Divide among bowls and sprinkle with the remaining 2 tablespoons of cheese and black pepper to taste.