Balsamic Roasted Butternut Squash & Mushrooms with Pasta

Need to warm up this winter?  Try this simple pasta that combines a savory roasted butternut squash puree with sautéed mushrooms, spinach, and balsamic.  Top with a sprinkle of Parmesan and a dollop of ricotta.  The perfect warm-me-up pasta!

Ingredients (Serves about 6)

1 medium butternut squash, peeled and chopped into 1-inch pieces

3 cloves garlic crushed

½ medium red onion, chopped

Olive Oil

Salt and Pepper

1 box thin spaghetti or angel hair

1/2 cup balsamic vinegar

1 pound mushrooms, sliced (baby bella, portobellos, buttons)

3 cups spinach, chopped in ribbons

½ tsp. red pepper flakes

Parmesan or Pecorino Cheese, grated

½ cup Ricotta Cheese (optional)

Directions

Preheat oven to 425 degrees.  Toss butternut squash with ½ the crushed garlic, onion, about 3 Tbs. olive oil, salt and pepper.  Spread on a cookie sheet and roast for 20-30 minutes, stirring occasionally until golden-brown and tender.  Puree about ¾ of the squash and add ½ the balsamic.  If the sauce is too thick, you can add pasta cooking water at the end.

In a large pot of salted, boiling water, boil pasta according to box directions and reserve about 1 cup of the starchy pasta water.  Drain and add pasta water to squash puree if you prefer the sauce thinner.

Meanwhile, in a medium sauté pan, heat 2 Tbs. olive oil and add remaining garlic, more onion if you, and mushrooms.  Season with salt and pepper and sauté for about 5 minutes until mushrooms begin to brown.  Add the remaining balsamic and toss in the spinach and red pepper flakes.  Sauté for about 2 minutes, until the spinach wilts slightly.  

To serve, toss about ½ the sauce with the hot pasta and plate a nest of pasta on each plate.  Top with additional squash sauce, a spoonful of the mushroom-spinach mixture, a dollop of ricotta, and a sprinkle of Parmesan.  Serve warm and enjoy! J