Spaghetti with Butternut Squash & Spinach | Carhartt Family Wines

Ingredients

• Kosher salt
• 3 tablespoons olive oil, plus extra for serving
• 1 medium butternut squash cut into ½-inch cubes
• 1 tablespoon curry powder
• 8-ounce of fresh mozzarella, torn into bite-sized pieces
• 1 pound penne pasta
• 1 cup vegetable broth
• 2 packed cups of baby spinach
• 1 teaspoon red pepper flakes
• 1 jalapeño, sliced
• ⅓ cup flat-leaf parsley, roughly chopped