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Preheat oven to 400 degrees F. In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.
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Boil pasta according to package directions, reserving some of the pasta water.
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In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.
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Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.
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Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.