Spaghettini With Autumn Squash & Red Chile Butter

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About 1 pound peeled winter squash such as butternut or kabocha, cut into

bite-size pieces

3-5 cloves garlic, chopped

1/2 stick softened unsalted butter

1/2-1 teaspoon or more mild chile powder, preferably New Mexican

Several shakes of paprika

Large pinch of cumin

3-4 tablespoons chopped cilantro

Salt and pepper to taste

Squeeze of lime (about 1/4 lime, or to taste)

1 pound spaghettini

Several tablespoons freshly grated Romano, Parmesan, Asiago or other

grating cheese

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