Ingredients

• 6 ouncescavatappi or other spiral-shaped pasta
• 1 small butternut squash (about 1 pound)
• 5 cups packed spinach leaves (about 1 bunch)
• 2 garlic cloves
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Instructions

1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
2. Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
3. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
4. While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander.
5. Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.