Made with a simple olive oil sauce and under 10 ingredients!
What you'll need
Skin the butternut squash and dice into 1 inch pieces. Toss with oil, salt and pepper.
Roast at 425F for 30-35 minutes, until tender and easy to pierce with a fork.
Make the olive oil sauce by adding olive oil, Italian seasoning and beans to a large pot.
Add the pasta, cooked squash and arugula. Stir to combine.
Serve topped with extra pepper and freshly grated Parmesan
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