Squash, Spinach, And Hazelnut Pasta

• 1/2 cup hazelnuts
• 1 small winter squash
• 2 thin stalks of celery (optional), cleaned and chopped
• 2 bunches spinach, washed, and cut in strips
• 1/4 cup olive oil
• 4 T butter
• small bunch sage leaves (or 1/2 - 1 tsp rubbed sage)
• 1/4 tsp tarragon
• salt, pepper
• 1 lb fettucine

1. Heat skillet to very hot. Toast hazelnuts in the skillet, agitating pan frequently to prevent burning. Some skins will fall off. Once toasted, put nuts into small bowl to cool. Chop nuts either by hand, or in a food processor. Leave fairly large pieces intact.
2. Cut in half, remove seeds and strings from squash, peel and dice into fairly large pieces.
3. Start water to boil for the pasta while the vegetables cook.
4. Add the oil and butter to the skillet. once butter is melted, add the celery and squash and saute until nicely browned. Add the sage leaves and tarragon. Return the hazelnuts to the skillet. Toss in the oil until well-coated.
5. Add the spinach and cover the skillet so that the spinach will wilt.
6. Remove cover once spinach has cooked but is still bright green. Boil off excess water.
7. Once water is boiling, cook pasta.
8. Drain pasta; put in serving bowl large enough to accommodate everything. Toss vegetables with pasta. Serve while hot. Pass Parmesan cheese.

hazelnuts, winter, thin stalks of celery, bunches spinach, olive oil, t, sage, tarragon, salt, fettucine

Taken from www.epicurious.com/recipes/member/views/squash-spinach-and-hazelnut-pasta-51441401 (may not work)