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Pappardelle with Squash, Mushrooms, and Spinach
- 12 ounces pappardelle or fettuccine pasta
- 1/2 cup (1 stick) butter, divided
- 3 cups 1/2-inch cubes butternut squash (from 1-pound squash)
- 8 ounces fresh shitake mushrooms, stemmed, caps sliced
- 1 1/2 tablespoons chopped fresh sage
- 1 5-to-6-ounce package baby spinach
- 3/4 cup grated Parmesan cheese, divided
Directions:View on Bon Appetit
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