Get the pasta going.
Add a tablespoon butter, shallots, garlic and salt to a sauté pan and cook until the shallots are translucent and soft. Deglaze the pan with the wine. Add the spinach and toss until wilted. Add the roasted honeynut squash.
Add some pasta water to help create a sauce. Drain the pasta and add to the veg. Finish with the rest of the butter and toss to coat. Top with pecan crumble. Enjoy!