I usually double this pesto recipe and use leftovers in a variety of dishes throughout the week. See above for recipe ideas!
Preheat oven to 400 degrees F.
Prepare squash by washing and scrubbing it well. Cut squash in half length-wise. Scoop out seeds with a spoon. With flat side down on a cutting board, cut squash into half moons 1/2-inch thick. Place sliced squash on a baking sheet. Drizzle 1 Tbsp avocado oil on top and season with sea salt, to taste. Using your hands or a spatula, toss until squash is coated well. Spread in one layer and roast for 20 minutes, flipping squash pieces halfway through cooking time.
In a large pot, boil salted water. Cook pasta according to package instructions. Drain pasta and set aside.
To toast walnuts, put walnuts on a baking tray and bake at 350 degrees for 8 minutes in a oven (or toaster oven).
To make pesto, put all ingredients in a food processor. Process until desired consistency.
Using the pasta pot (why wash another?), combine cooked pasta and chickpeas. Add pesto and toss until pasta well covered. Top with roasted squash, arugula and cherry tomatoes. Garnish with basil (optional).
Source: Tracy Bechtel Wellness