Penne Pasta with Butternut Squash
12 oz. multigrain penne paste
2 Tbsp extra-virgin olive oil
1 butternut squash, peeled and diced
1 bag dried mushrooms, rehydrated and chopped
4 cloves garlic, minced
1/2 small onion, minced
1/2 tsp red pepper flakes
1 cup grated parmesan cheese
3 Tbs fresh oregano
Add pasta to a pot of boiling water and cook as the label directs (reserve 1 cup of cooking water when draining the pasta)
In the meantime, heat 1 Tbsp olive oil in a large skillet over medium heat. Add squash, and a pinch of salt and pepper. Stir occasionally, until golden and tender, about 5 - 8 minutes.
Transfer to plate and set aside.
Add the remaining 1 Tbsp olive oil into the skillet. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 min.
Add the garlic, onion and red pepper flakes to the mushrooms. Cook until onions are soft, about 2 min.
Combine all ingredients by adding the pasta, squash and 1/2 cup of the reserve water into the skillet. Cook for 2 min. then stir in 1/2 cup parmesan and the remaining cooking water.
Lastly, stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan and serve hot.
Picture and recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/penne-with-butternut-squash-3362500