Pasta with Butternut Squash

Ingredients:

1 butternut squash  (peeled and cubed)

2 stalks of leeks (chopped]

2 cloves of garlic chopped

3 cups of fresh baby spinach—chopped

1 cup of baby bella mushrooms

½ pound of pancetta chopped

Salt and freshly ground pepper

1 teaspoon of nutmeg

2 cups of heavy whipping cream

¼ cup of fresh chopped parsley

  ½ cup of Extra virgin olive oil

1 pound of pasta
¾ cup of Parmigiano- Reggiano Cheese

Directions:

The first thing you are going to do is place the chopped squash in a pan and season with salt and pepper and ¼ cup of olive oil.

 Roast in an oven at 400 degrees for  30 to 45 minutes.

In the meantime,  boil your pasta.

Next sauté the leeks and the  garlic in  the  remaining olive oil.

Then add the pancetta and cook until brown.

Add the spinach and the mushrooms.

Cook for a few minute seasoning with the salt and pepper and nutmeg. 

Next add the roasted squash, mix altogether.

Mix in the whipping cream and ¾ cup of grated Parmigiano-Reggiano  Cheese.

Turn the stove off add the pasta and parsley mix all together.