Spaghetti with Eggplant, Butternut Squash, and Shrimp

• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
• 2 Japanese eggplants, cut into 1-inch cubes
• 1 tablespoon chopped fresh thyme
• 1 teaspoon dried rosemary, crumbled
• 1 1/2 cups fish broth or vegetable broth
• 1 1/4 cups dry white wine
• 2 pounds uncooked large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1 pound spaghetti
• 1/4 cup (1/2 stick) unsalted butter, cut in pieces

1. Heat the oil in a large, heavy pot over medium heat.
2. Add the onion and saute until tender, about 5 minutes.
3. Add the garlic and saute for just a minute, then add the squash, eggplant, and herbs and saute until the eggplant softens, 8 to 10 minutes.
4. Add the broth and wine.
5. Bring to a simmer over medium-high heat, then decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes.
6. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 3 minutes.
7. Season to taste with salt and pepper.
8. Meanwhile, bring a large pot of salted water to a boil over high heat.
9. Add the pasta and cook until tender but still firm to the bite, stirring often, about 8 minutes.
10. Drain.
11. Add the cooked pasta, butter, salt, and pepper to the squash mixture, and toss to combine.
12. Transfer the pasta mixture to a wide shallow bowl and serve.

extravirgin olive oil, onion, garlic, butternut squash, japanese eggplants, thyme, rosemary, fish broth, white wine, shrimp, salt, spaghetti, unsalted butter

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-eggplant-butternut-squash-and-shrimp-394314 (may not work)