Spaghetti with Eggplant, Butternut Squash, and Shrimp

Name: Spaghetti with Eggplant, Butternut Squash, and Shrimp
Yield: 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups); 2 Japanese eggplants, cut into 1-inch cubes; 1 tablespoon chopped fresh thyme; 1 teaspoon dried rosemary, crumbled; 1 1/2 cups fish broth or vegetable broth; 1 1/4 cups dry white wine; 2 pounds uncooked large shrimp, peeled and deveined; Salt and freshly ground black pepper; 1 pound spaghetti; 1/4 cup (1/2 stick) unsalted butter, cut in pieces

January 26, 2012

The colors in this pasta—the orange of the squash and shrimp against the black eggplant skins—always remind me of Halloween, which is why I often serve it for that holiday. Actually, it’s a perfect dish for any celebratory fall meal.

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