Penne With Butternut Squash, Currants & Spinach

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Butternut Squash:

1 1/2 pounds butternut squash, peeled and cut in medium dice

1 tablespoon olive oil

1 tablespoon minced garlic

Salt and pepper to taste

The Pasta:

1 pound penne or rigatoni

1 shallot, thinly sliced

1/2 cup dry white wine

1 1/2 cups turkey stock (made from carcass), or low-sodium chicken broth

1 teaspoon finely chopped parsley leaves

1 teaspoon finely chopped fresh sage

1/3 cup currants, plumped in warm water

1 tablespoon butter

6 cups stemmed and cleaned spinach leaves

2 cups shredded roasted turkey, white meat preferred

1/4 cup toasted and roughly chopped pecans

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