Serves : 2                             Preparation  Time : 45 minutes


  • 6 oz                          Cavatappi or other spiral shaped pasta
  • 1                                small butternut squash (1 pound approx)
  • 5 cups                      fresh spinach leaves
  • 3 cloves                   garlic, minced
  • 2 teaspoons            lemon juice, fresh
  • 1/2 cup                    freshly grated Parmesan cheese
  • 1/4 cup                    chopped parsley or basil for garnish
  • salt and pepper to taste

Fill a 4 quart kettle three quarters full with salted water and bring to the boil for cooking the pasta.

Peel and quarter and seed the butternut squash. Cut into 1/2 cubes. Coarsely shop the spinach and mince the garlic.

In a large heavy skillet heat some oil over a moderately high heat until hot but not smoking and saute the squash with salt to taste, stirring occasionally, until tender (about 7-10 minutes). If more liquid is needed to avoid the squash from sticking to the skillet, add a little white wine, broth or water.

While the squash is cooking, cook the past in boiling water until al dente. RESERVE 1/2 cup of cooking water and drain pasta in a colander

Add spinach and garlic to the skillet with the squash and cook over moderately high heat, stirring, until all liquid has evaporated. Add pasta and reserved cooking water and bring to boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan. Garnish with freshly chopped parsley and/or basil.

Suggested Wine  : White

Serving suggestion : Great as an entre, or side dish with chicken or port

NOTES : The butternut squash is labor intensive. I used a potato peeler to peel it. You may want to quarter and seed it first, but I think peeling the whole squash is easier.

Recipe by : A variation from Gourmet Magazine

In Categories : ALL OLD RecipesSide DishesVegetarian

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