Penne and Roasted Squash with Pumpkin Seed Pesto

Preheat oven to 425°F.
 
Place squash on a rimmed baking sheet, drizzle with olive oil and season with salt, pepper and nutmeg. Roast until tender and brown at edges, about 20-25 minutes, turning once.

 
Bring a large pot of water to a boil for pasta.
 
Place toasted nuts and seeds in a food processor with the chili pepper, orange zest, parsley, black pepper, salt, garlic and cheese, and pulse to finely chop. Stream in olive oil, about 1/3 cup, to form a pesto. Taste to adjust seasonings.
 
Salt boiling water and cook pasta to al dente. Reserve 1 cup starchy cooking water;  drain pasta and return to hot pot. Toss pasta with pesto and enough starchy water to coat; add squash and toss. Adjust seasoning and serve.