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1
Preheat your oven to 385 degrees.
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2
Cut the butternut squash into quarters lengthwise. Drizzle with a little olive oil, salt and pepper and place onto a parchment lined baking sheet. Roast cut side down for about 40-45 minutes until softened and golden. {The cooking time will vary depending on the size of the butternut squash}.
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3
Set the squash aside and allow to cool. Once cool to the touch spoon the inside into a bowl and discard the skin.
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4
Add the flours, cooled squash, egg, egg yolk, salt and pepper into a food processor set up with the dough blade. Pulse until the dough just comes together. {Reminder, I made 2 batches of the dough, there is enough sauce for both batches}
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5
Remove the dough and place onto a floured surface. Flour up your hands and work any loose ingredients into the dough, form into a ball and set aside on a floured surface or piece of parchment.
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6
Allow the dough to rest for 20 minutes or so.
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7
While the dough is resting we can start the sauce. In a large saute pan add a drizzle of olive oil and garlic. Cook just a few minutes over medium low heat.
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8
Add in the spinach just to wilt. Add the cream cheese in and shut the heat, it will just start to soften up and melt a bit... we'll come back to the sauce.
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9
Cut each dough round into 3 or 4 pieces and roll out to the thickness of your liking, again on a well floured surface. I like to go relatively thin with it {it will grow a little bit as it cooks}
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10
Using a knife or pizza cutter, cut the rolled out dough into pasta strands, again shape and thickness that you prefer.
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11
Toss the strands with some more flour, just lightly so that they don't stick together and place onto a baking sheet.
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12
Continue with the remaining dough.
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13
Cook in a couple batches or in a single batch if you have a nice big pot. Be sure to stir after adding the pasta to the water to prevent sticking.
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14
Strain the pasta but reserve that cooking liquid! Add in approx 3 1/2 cups of the pasta water into the pan for our sauce.
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15
Turn the heat back onto medium low and stir until the cream cheese is all melted and everything is well incorporated.
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16
Shut the heat, stir in a couple handfuls of pecorino cheese and season with salt and pepper to taste.
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17
Toss the sauce with that gorgeous pasta and enjoy!
