In a bowl, mix the squash with all the other ingredients up to and including the pepper, spread onto a baking tray lined with baking paper.
Approx. 20 mins. in the upper half of an oven preheated to 200°C. Remove.
Cook the pasta in salted water until al dente, set aside approx. 150 ml of the cooking water. Drain the pasta and return to the pan. Mix in the squash, reserved cooking water, rocket, burrata and oil, season.