Toast pepitas on a dry pan until the first ones pop, set aside.
Separate half of the squash and roasted tomatoes, select the better-looking pieces and cut into bite size. Toss the other halves on a pan with a drizzle of olive oil, add the fresh tomato and chili pepper. After 5 minutes, transfer the ingredients into a blender and blend. This should create a sauce with a velvety consistency. Add water slowly if mixture is thick. Season to taste.
Heat up the remaining half of bite size squash and tomato on a nonstick pan.
Separately boil the Palmini up to 10 minutes or until soft. Drain.
Serve Palmini on a bed of arugula on the plates. Pour over sauce and sprinkle with pepitas!