Butternut Squash Pasta with Black Trumpet Mushrooms

1Roasting the Butternut Squash Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until the squash is tender and caramelized.

2Cooking the Pasta Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.

3Making the Pasta Sauce In a large skillet, heat olive oil over medium heat. Add the chopped red onion, jalapenos, and garlic. Sauté until fragrant and the onions are translucent. Add the sliced black trumpet mushrooms and cook until they are tender and golden.

4Add the roasted butternut squash and vegetable broth to the skillet. Simmer for 10-15 minutes, allowing the flavors to meld. Use a potato masher or immersion blender to puree the mixture until smooth.

5Stir in the heavy cream and fresh spinach, cooking until the spinach wilts. Season the sauce with salt and pepper to taste.

6Assembling the Dish Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce, ensuring everything is well combined.

7Serve the butternut squash pasta in individual bowls, garnished with grated parmesan cheese and torn fresh basil leaves.