2 T. Olive Oil
2 lbs. Peeled and Seeded Butternut Squash, cut into 1"chunks
1 small onion, chopped
3/4 c dry white wine
4 c. chicken broth
1 lb. Orecchiette, cooked to package directions
2 c. baby spinach leaves
Heat oil over Med. heat in a large skillet. Add squash and onion and sauté until onion is translucent and tender. Deglaze the pan with the wine, scraping up any bits stuck to the pan. Stir in the stock and simmer for 30 minutes.
While squash is cooking, prepare the pasta according to package directions. When pasta is cooked, drain and add to the squash mixture along with the spinach. Toss until spinach is wilted. Sprinkle on parmesan cheese and toss again. Serve with additional parmesan sprinkled atop the pasta.