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1
Preheat oven to 450 degrees Fahrenheit.
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2
Bake the butternut squash on a baking sheet for 45 minutes to 1 hour, until you can easily slide a knife into the upper part of the squash.
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3
Remove from the oven and allow to cool for 20 minutes.
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4
Cut off the ends of the squash and pare away the skin.
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5
Cut the squash in half, removing the seeds.
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6
Dice the remaining flesh.
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7
Allow to cool completely.
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8
Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
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9
In a saute pan large enough to accommodate all of the pasta, over medium-high heat, add the oil, mushrooms, butternut squash and salt and pepper to taste.
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10
Cook for several minutes until the mushrooms begin to soften.
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11
You may need to add more oil, as the mushrooms may absorb the liquid.
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12
Add the garlic and mix to combine until garlic begins to brown and the sides of the butternut squash become brown as well.
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13
If the pasta is not finished yet, remove the saute pan from the heat and wait until the pasta is done.
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14
When the pasta is done, return the pan to high heat, quickly add the spinach and deglaze with the white wine, which will help wilt the spinach lightly.
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15
Season with salt and black pepper.
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16
Quickly drain the pasta, add it to the pan and toss to combine the ingredients, mixing in most of the grated parmesan while you are tossing.
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17
Transfer to a serving dish.
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18
Top with more grated cheese and freshly ground black pepper.
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19
Serve at once!
