Linguini with sauteed arugula, garlic, roasted squash, and grated Pecorino Romano

I have a couple patches of the slender wild arugula that have grown very well over the summer, and a few regular broader leaf arugula plants that have grown themselves in shady spots over the last couple months. One of the advantages of letting your greens go to seed: the naturally scattered seeds will automatically grow when and where the conditions allow!
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Cut winter squash (butternut is great for this) in half, remove seeds, sprinkle cut side with a little freshly grated nutmeg and salt. Cover each half with aluminum foil and bake at ~450 F until well done (~1 hr). Remove cooked squash from shells and season with a little lemon, salt, butter, and honey (not too sweet). Reheat in the microwave or on the stove. This can be made ahead of time.

Chop arugula coarsely and saute very briefly in olive oil, garlic and a little salt. Over cooking will take away all the 'bite'.
Be generous with the arugula, it really shrinks up.

Cook linguini, drain (reserve some of the water) and toss with the arugula, some grated Pecorino Romano cheese, and some of the reserved pasta water.
Then toss with the squash (or serve squash on the side to be added individually) and serve with extra grated Pecorino Romano.