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1
Preheat the oven to 375F.
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2
In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt.
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3
Put the squash on a baking sheet and roast for about 20 minutes, or until soft.
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4
Reserve.
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5
Bring a large pot of well-salted water to a boil.
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6
Add the broccoli rabe, give it a swish, and immediately remove it from the water; save the water to cook the pasta.
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7
When the rabe is cool enough to handle, coarsely chop it and set aside.
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8
Coat a large wide saucepan generously with olive oil.
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9
Toss in the garlic and red pepper and bring to medium heat.
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10
When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch itit has fulfilled its garlic destiny.
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11
Add the roasted squash and the stock to the pan.
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12
When the stock has reduced by about half, 5 to 6 minutes, add the broccoli rabe.
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13
In the meantime, bring the broccoli rabe water back to a boil, add the pasta, and cook for 4 to 5 minutes or until tender but tooth some.
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14
Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, to the squash and rabe.
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15
When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the big fat finishing oil.
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16
Toss or stir vigorously to combine.
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17
Divide among serving bowls and top with more Parm and the pepitas.
