Spicy Butternut Squash Pasta with Spinach

Heat the oven to 400F. Boil the pasta uncovered, until 3-4 minutes less than instructed on the package. Reserve 1 c of pasta water. Drain, drizzle with oil and cover with the lid. Heat oil over medium-high heat in the @tramontinausa dutch oven. Add the squash and season with salt, cumin and red pepper flakes. Cook, stirring every minute until tender (6-8 minutes). Then add the broth. Lower the heat to medium, cover and cook, stirring occasionally for 12 minutes or until the squash is soft. Turn off the heat and mash/crash 1/2 of the squash. Add in pasta, salt to taste and reserved pasta water, 1/2 c parmesan and stir. Stir in spinach one handful at a time. Sprinkle the top with the remaining parmesan, the mozzarella, and jalapeños and place in the oven. Cook for 12-15 minutes. Drizzle with olive oil and sprinkle with favorite herbs. Enjoy!