Spaghetti with Butternut Squash & Spinach

Instructions:

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it for 3-4 minutes less than what the package says. The pasta should still be firm. Save 1 cup of the pasta water and drain the rest. If the pasta finishes cooking before you need it, toss it with a little olive oil to prevent sticking.

2. Cook the Squash: While the water is boiling, heat 3 tablespoons of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Add the cubed butternut squash and season with salt, cumin, and red pepper flakes. Cook for 6-8 minutes, stirring occasionally, until the squash is browned and just tender.

3. Simmer the Squash: Preheat your oven to 400°F (200°C). Add the vegetable broth to the skillet with the squash. Let it simmer, then cover and cook for 10-12 minutes, stirring occasionally, until the squash is very soft. Turn off the heat, then mash about half of the squash with a potato masher or the back of a spoon, leaving the rest chunky. Taste and adjust the seasoning, remembering that you will be adding salty parmesan later.

4. Mix in the Pasta: Add the cooked pasta to the skillet with the squash, along with 1 cup of the reserved pasta water and ½ cup of Parmesan. Stir everything together vigorously. Add the spinach one handful at a time, stirring until it wilts slightly.

5. Bake: Sprinkle the remaining ¼ cup of Parmesan on top, along with the mozzarella and jalapeño slices. Place the skillet in the oven and bake for 12-15 minutes, or until the top is melted and slightly browned.

Drizzle with a little olive oil, sprinkle with chopped parsley, and serve hot. Pair with the Chamise and prepare for “ooh-la-las”!