Pappardelle with Squash, Shitake Mushrooms, and Spinach
adapted from Bon Appétit
1/2 cup of unsalted butter*
3 cups butternut squash (about one 1 lb squash)
1 1/2 tablespoons fresh sage
1 5-6 ounce package of baby spinach
1 cup parmesan cheese (or more if you really like cheese)
While the pasta cooks, melt 1/4 cup of the butter in a large skillet over medium high heat. Add squash and cook until almost completely tender (about 7 or 8 minutes). Add the mushrooms, sage, and remaining 1/4 cup butter; saute until mushrooms are soft and squash is tender. Add spinach and stir until wilted. Add 3/4 cup of cheese and season with salt and pepper. Add pasta to the pan and toss to coat. Add pasta water if it becomes dry at all. Sprinkle with cheese and serve.
*if you want to make it healthier, you could substitute olive oil. However, I strongly urge against this because the butter makes the squash so rich and delicious.