Ingredients

3 pounds winter squash, peeled and seeded
2 tablespoons extra virgin olive oil
Kosher salt and ground black pepper, to taste
1 pound uncooked orecchiette pasta (or other short, ridged pasta)
10 ounces baby spinach
8 tablespoons (1 stick) unsalted butter
3 tablespoons chopped fresh sage
1/2 cup coarsely chopped, skinned hazelnuts, toasted
1 cup freshly grated aged Gouda or Parmesan

Directions

 1.  Preheat the oven to 400 degrees. Cut the squash into 3/4-inch cubes  and spread them in a single layer on a baking sheet lined with foil.  Drizzle with the oil. Roast until tender, about 45 minutes. Season with  salt and pepper, cover with foil to keep warm, and set aside.
2.  Cook the pasta according to the package directions. Drain and return to  the pot. Add the spinach and toss with tongs so that the heat of the  pasta wilts the spinach. Add the squash and gently toss to combine.  Season with salt and pepper, cover with foil to keep warm, and set  aside.
3. Melt the butter in a small, heavy saucepan over medium  heat. Let the butter cook, gently swirling the pan often, until the  butter is covered in white foam and begins to brown in the center, 2 to 3  minutes.
4. Lift the pan off the heat and continue swirling  until the butter is deep golden brown throughout and smells nutty and  toasty. Drop in the sage and nuts, which will bubble furiously at first.  As soon as the sizzling stops, pour the browned butter over the pasta  and squash and toss gently to combine. Sprinkle with the cheese and  serve at once.

Please email us with any special request.  You can get extras of anything we include in your box .