Butternut Squash Pasta

Ingredients:

• 1 POUND OF SPAGHETTI
• 1 POUND OF BUTTERNUT SQUASH, CHOPPED INTO ½ INCH CUBES
• 2 TABLESPOONS OLIVE OIL
• ¼ CUP OF BUTTER (1/2 STICK)
• 1 TEASPOON MINCED GARLIC
• 1 TEASPOON CINNAMON
• 1 TEASPOON NUTMEG
• 1 TEASPOON PACKED BROWN SUGAR
• ¼ CUP FRESH GRATED PECORINO ROMANO CHEESE
• SALT AND PEPPER TO TASTE
• SHAVED PARMESAN CHEESE AND PARSLEY FOR GARNISH

Directions:

1. Bring a large pot of water to a boil. Add pasta and chopped butternut squash pieces at the same time. Cook pasta until al dente; butternut squash will be done at same time, should be soft enough to easily pierce with a fork.
2. Meanwhile in a large saucepan, heat the olive oil and butter until melted. Add in minced garlic, sauté until fragrant. Add cinnamon, nutmeg, and brown sugar stirring until evenly combined, about 1 minute. Add salt and pepper to sauce to taste.
3. Once pasta is done ready, strain the pasta and butternut squash, add to the saucepan.
4. Add pecorino romano cheese and toss completely to coat.
5. Serve immediately and enjoy.