INGREDIENTS
1
large butternut squash, peeled and seeded
3 tbsp
extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3/4 lb
medium pasta shells
1
container (5.2 ounces) Boursin
1 cup
baby arugula, for serving
1/4 cup
blanched hazelnuts, toasted and chopped, for serving