Pasta with Butternut Squash and Spinach

Preparation

1. Step 1

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

   Step 2

   Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.

   Step 3

   In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.

   Step 4

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

   Step 5

   Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.