-
1
Preheat the oven to 350.
-
2
Peel the butternut squash and cut into 1/2-inch squares, discarding the seeds and fibrous parts of the squash.
-
3
Place the 1/2-inch pieces on a baking tray and season with salt and pepper.
-
4
Lightly drizzle the olive oil over the top.
-
5
Cover with foil and bake for 20 minutes until cooked through.
-
6
Remove from the oven and set aside.
-
7
Cook the pasta in a large pot of boiling salted water, stirring once or twice until al dente, about 7-8 minutes.
-
8
Drain and reserve 3/4 cup of pasta cooking liquid.
-
9
Meanwhile, heat the olive oil in a large skillet over medium-low heat.
-
10
Add the shallots, season with kosher salt, and a 1/4 teaspoon of red pepper flakes.
-
11
Cook until the shallots are translucent.
-
12
Add 1/8 of a teaspoon of cinnamon to the pan, and stir for 1 to 2 minutes until shallots are evenly coated.
-
13
Add the pasta water to the pan over low heat while gradually swirling in the butter.
-
14
A glossy sauce will form in the pan.
-
15
Add the pasta and squash to the pan over medium heat, and toss to coat with the sauce.
-
16
Add the lemon juice and a 1/4 cup of the Parmesan, stir to combine.
-
17
Season the pasta with a generous amount of kosher salt and pepper.
-
18
Sprinkle the pasta with the remaining Parmesan, cinnamon and the chopped mint leaves.
-
19
Serve immediately.
