Pasta with Butternut Squash and Spinach

• 6 ouncescavatappi or other spiral-shaped pasta
• 1 small butternut squash (about 1 pound)
• 5 cups packed spinach leaves (about 1 bunch)
• 2 garlic cloves
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
2. Quarter, seed, and peel squash.
3. Cut squash into 1/2-inch cubes.
4. Coarsely chop spinach and mince garlic.
5. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
6. While squash is cooking, cook pasta in boiling water until al dente.
7. Reserve 1/2 cup cooking water and drain pasta in a colander.
8. Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated.
9. Add pasta and reserved cooking water and bring to a boil.
10. Season pasta with lemon juice and salt and pepper.
11. Remove skillet from heat and toss pasta with Parmesan.

ouncescavatappi, butternut squash, spinach, garlic, olive oil, lemon juice, freshly grated parmesan

Taken from www.epicurious.com/recipes/food/views/pasta-with-butternut-squash-and-spinach-14581 (may not work)