Penne and Roasted Squash with Pumpkin Seed Pesto - Rachael Ray's non profit organization, Yum-o!

Ingredients

• 1 1/2 pounds pumpkin or butternut squash, cut into 1 1/2-inch dice
• Olive oil, for drizzling, plus about 1/3 cup
• Salt and pepper
• Nutmeg, freshly grated
• 3-4 tablespoons almonds or pine nuts, toasted
• 1/4 cup toasted pepitas (pumpkin seeds)
• 1 small red chili (such as Thai chili or pepperoncino) or 1 teaspoon chili flakes
• 1 tablespoon orange zest
• 2 cups flat leaf parsley tops
• 2 cloves garlic
• About 1/3-1/2 cup grated Parmigiano Reggiano cheese (a fat handful)
• 1 pound whole wheat or regular penne rigate or farro penne with lines