Shrimp & Cuttlefish Ink Pasta

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. Quarter and deseed the lemon. In a large bowl, combine the raisins, the juice of 2 lemon wedges, and 2 tablespoons of olive oil.

Transfer the squash pieces and onion wedges to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of lemon dressing; toss to coat. Taste, then season with salt and pepper if desired.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through and the pancetta is lightly browned and cooked through. Transfer to a plate. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat.

To the pot of cooked pasta, add the spinach, sauce, cooked shrimp and pancetta, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the spinach is wilted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the mascarpone and half the parmesan until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta with the finished squash on the side. Garnish the pasta with half the chopped parsley. Garnish the squash with the chopped pistachios, remaining chopped parsley, and remaining parmesan. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!