Instructions

1. Preheat the oven to 400 degrees F.
2. Place the butternut squash halves, cut side up, on a rimmed baking sheet. Using the tip of a knife score the flesh of the squash into 1 inch diamonds. In a small bowl, mix together the garlic, chili paste, rosemary, lemon zest and salt. Rub the mixture all over the cut sides of the squash. Drizzle with the oil. Add 1/2 cup of water to the bottom of the pan. Cover tightly with foil and roast until very tender, about 50 minutes. Cool for 10 minutes.
3. Scoop the flesh of the squash into a blender and tear in the burrata. Place the lid on the blender and remove the center cover to create a steam hole. Place a kitchen towel over the top to hold the lid down and puree, starting slowly, until a smooth creamy sauce comes together. Pour the sauce into a large bowl. Add the baby spinach on top of the sauce.
4. Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt and add the pasta. Stir to help coax the pasta into the water and to prevent sticking. Cook, stirring often, until the pasta is al dente, about 8 minutes. Using tongs, remove the pasta directly from the water to the bowl with the sauce, directly on top of the baby spinach. Add 1/2 cup pasta water and the parmesan cheese and toss well to coat. Keep tossing, adding up to another 1/2 cup of pasta water, until a light sauce clings to the pasta. Taste the sauce and add more salt, if necessary. Serve with more parmesan cheese if desired.