This recipe is adapted from what was originally a pasta dish. Great variations include the addition of sweet potato and/or carrots for all or part of the squash (and of course the use of other kinds of squash such as acorn), orange juice or apple cider vinegar for the lemon juice, kale for the spinach, and peccorino for the parmesan. Sauteed onions or shallots also adds a nice flavor.

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