Ingredients
Scale
1/2 of a butternut squash, peeled and chopped into 1 inch pieces
8 oz spaghetti
4 tablespoons butter
1 cup spinach, coarsely chopped
1/4 cup Parmesan cheese, grated
2 cloves of garlic, minced
salt and pepper to taste
Instructions
- Add the squash to boiling water and cook for 3-4 minutes {you want the squash to still be a bit firm}.
- Remove the squash with a slotted spoon, and place in a bowl. Bring the water back to a boil. Add pasta and cook until al dente.
- While you are waiting for the pasta to cook, heat 2 tablespoons of butter in a large non stick skillet {I used my stir fry pan}. Saute cooked butternut squash for 10 minutes until lightly browned. Add spinach, stir, and cook until spinach just starts to wilt.
- By now your pasta should be done.
- Drain the pasta into a colander, and reserve 3/4 cup of the pasta water. In the empty pasta pot, saute 2 tablespoons of butter and garlic for about 1 minute.
- Add pasta water, stir and cook for another minute or two. Add pasta, and butternut squash mixture and toss until coated with butter sauce.
- Dish on to a large platter, sprinkle with Parmesan cheese, and serve warm.