PASTA WITH BUTTERNUT SQUASH AND SPINACH
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
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