Making your own Pepitas — toasted pumpkin seeds — is simple. Cleaning them takes a little time, but covering them with water to do it makes the process quicker. The hardest part is not eating them all before you finish the rest of the recipe.
Bring a small pot of salted water to a boil. Heat the oven to 375.
Cut Delicata squash in half lengthwise, then scoop out the seeds and pulp and transfer to a bowl of water.
Slice the squash in half rounds. Coat the bottom of a large baking sheet with olive oil, then arrange the Delicata slices in a single layer. Sprinkle with salt and pepper. Roast for 15-20 minutes, then flip the slices individually. Bake another 8-10 minutes, until they are finishing browning.
While the squash is cooking, separate the seeds from the stringy pulp. Discard the pulp and put the seeds in the boiling water. Lower the heat to medium and cook for 5 minutes. Drain the seeds and arrange in a single layer on a baking sheet. Drizzle with olive oil and toss to combine, then sprinkle with salt.
When the Delicata is done, lower the heat in the oven to 325 and put the seeds in. Bake for 20-30 minutes, stirring 2-3 times to ensure that none are burning. Remove from the oven and allow to cool.
Make the dressing: Combine 3 T. lemon juice with 1 small minced clove of Garlic and let sit for 5 minutes. Add 4 T. olive oil and whisk together. Add salt and pepper to taste.
Rinse and spin dry 6 C. arugula leaves. Toss with the dressing.
Place a handful of dressed Arugula in each bowl. Add a cup of the roasted squash, roughly chopped. Top with a spoonful or more of your homemade Pepitas and crumbled feta cheese.