1 delicata squash
12 ounces orecchiette (or similar pasta)
2 large cloves of garlic, minced
Pinch of red pepper flakes
Juice of 1 lemon
Splash of white wine (optional)
4 cups fresh baby arugula (or other tender green)
Freshly grated Parmigiano-Reggiano cheese (optional)
1. Preheat the grill to medium high and preheat oven to 425º F. Lightly brush the calamari with olive oil. Season with salt and pepper.
2. Slice the squash in half lengthwise, scrape the seeds out and slice each half into 1/4-inch half moons.
3. Toss squash with 1 tablespoon olive oil, salt and pepper to taste. Roast for 20 to 25 minutes in oven, turning the squash over every 10 minutes to ensure even roasting.
4. Bring a large pot of salted water to boil. Cook the pasta according to package directions, drain and set aside.
5. Heat 2 tablespoons olive oil in a nonstick skillet on medium heat. Sauté the garlic for 3 to 5 minutes, until it begins brown slightly. Add a pinch of red pepper flakes and sauté one minute.
6. If using white wine, add a splash now and let the sauce cook down, 1 to 2 minutes. Remove the pan from the heat and stir in the lemon juice.
7. Toss together the pasta, lemony garlic sauce and baby arugula and divide between four plates.
8. Grill the calamari on medium-high, turning once, 2 to 3 minutes. Don't leave the grill during this process – the calamari cooks quickly and can become rubbery if overcooked.
9. Halve each tentacle and slice each tube into rings. Divide among plates of pasta, top with a light dusting of freshly grated Parmigiano-Reggiano and serve.