Farfalle al Rocco

Ingredients

• 1 small butternut squash, prepared as described below
• 1 pound good quality dried farfalle, preferably Italian
• 1/4 cup pure olive oil
• 1 pound mixed wild mushrooms, cleaned and chopped
• 3 cloves garlic, finely minced
• 1 bunch spinach, cleaned, stems removed and chopped into 2-inch squares
• 1/4 cup white wine
• 1/2 cup Parmigiano Reggiano, grated fine
• Sea salt
• Black pepper, freshly ground

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