SPAGHETTI WITH EGGPLANT, BUTTERNUT SQUASH & SHRIMP

Steps:

• Heat the oil in a heavy lager nonstick frying pan over medium heat add onion & saute until tender, about 5 minutes.
• Add the garlic & saute for about 1 minute
• Add squash, eggplant, rosemary & thyme and saute for 8/10 minute.
• Add wine & broth bring to a simmer until squash is tender and the liquid is reduced by about half stirring occasionally about 10 minute
• Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes.
• Season to taste w/ salt & pepper.
• Meanwhile, bring a pot of salted water to boil over heat and add the pasta and cook until tender but firm stirring often, about 8/10 minute Drain pasta.
• Toss pasta, squash mix and butter in large bowl until thick and coated serve on platter.