Preheat oven to 425 degrees F. Toss 3 cups cubed butternut squash with 2 tbsp olive oil, salt and pepper. Spread on baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and crisp on edges.

Boil 8 oz. rigatoni in salted water until al dente. Drain and rinse under cool water to stop cooking. Drizzle with olive oil to prevent sticking.

In small bowl or jar, whisk together dressing ingredients until smooth.

In large bowl, combine pasta, roasted squash, 2 cups arugula, diced pear, sliced red onion, pumpkin seeds and parsley. Toss gently.

Pour dressing and toss until evenly coated. Serve slightly warm or at room temperature.