The Perfect Fall Pasta

This is one of my favorite fall recipes and I get really excited when i see the first butternut squash in the grocery store. The combination of shitake mushrooms and butternut squash is delicious and tastes like fall. Usually I make this with pappardelle (I think it is more interesting) but Whole Foods didn't have any. The combination also works well in risotto or with herb gnocchi.

Pappardelle with Squash, Shitake Mushrooms, and Spinach
adapted from Bon Appétit

12 ounces pappardelle or fettuccine pasta
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)

Cook pasta in salted water until tender but still firm to bite (it will continue to cook when combined with the squash). Drain, reserving 1 cup of the pasta water.

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.