Spaghetti With Eggplant, Butternut Squash & Shrimp

1. 1

   Heat the oil in a heavy lager nonstick frying pan over medium heat add onion & saute until tender, about 5 minutes.

2. 2

   Add the garlic & saute for about 1 minute

3. 3

   Add squash, eggplant, rosemary & thyme and saute for 8/10 minute.

4. 4

   Add wine & broth bring to a simmer until squash is tender and the liquid is reduced by about half stirring occasionally about 10 minute

5. 5

   Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes.

6. 6

   Season to taste w/ salt & pepper.

7. 7

   Meanwhile, bring a pot of salted water to boil over heat and add the pasta and cook until tender but firm stirring often, about 8/10 minute Drain pasta.

8. 8

   Toss pasta, squash mix and butter in large bowl until thick and coated serve on platter.

* Per serving · 4 servings · Values may vary.