Juice of 1 lemon (or 3 Tbs white wine + 1 Tbs white wine vinegar)
3 Tbs butter
1/4 cup raw pistachios
1/4 cup bleu cheese crumbles (substitute feta cheese or parmesan/romano shavings)
Cook pasta according to package directions. Smaller pasta like penne or bow-ties work best for this dish. Reserve 1 cup pasta cooking liquid. In a large skillet or dutch oven, heat 2 Tbs olive oil and saute shallots or onions just until they start to wilt. Add cubed squash and cook over medium-high heat, turning frequently, until squash starts to brown and is cooked through. Add garlic and cook 1 minute more. Add chopped greens and saute until wilted and bright green. Add lemon juice and pasta water and stir, scraping any browned bits from the pan, until liquid is reduced by half. Meanwhile, in a small skillet, melt butter over medium heat until it starts to brown. Stir in pistachios and saute 1-2 minutes. Remove from heat and toss into veggies. Toss in pasta and garnish with cheese, salt and pepper to taste.