Spaghetti with Eggplant, Butternut Squash and Shrimp

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
YIELD: 6 servings
LEVEL: Easy

ingredients

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Directions

Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.)

Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

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  • on October 13, 2013

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    Note:
    I did this recipe with spaghetti squash instead of butternut squash and dry, fun-shaped pasta instead of fresh linguine. I added mushrooms with the onions and spinach with the shrimp for color. Also, I used fresh rosemary instead of dried.

    This is an excellent fall recipe! I made it for my in-laws tonight with a simple salad and bread as a starter, and this was such an excellent dinner that the not only had seconds at the table, but took some home as well. My FIL said that he usually turns away from spaghetti squash instantly, but with this recipe, he was hooked.

    It says 6 servings, but even with 4 of us eating seconds, there are at least 6 more servings left!

    I will definitely be making this recipe again while the squash is in season. Next time, I'll follow the exact recipe with the butternut and colored linguine to see if that makes a difference in the presentation.

    people found this review Helpful.
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