Penne with Butternut Squash

Ingredients

• 8 ounces butternut squash diced peeled
• 12 ounces cremini mushrooms trimmed sliced
• 4 cloves garlic minced
• 4 servings kosher salt 
• 2 tablespoons olive oil extra-virgin
• 3 tablespoons oregano fresh
• 2 ounces parmesan cheese grated
• 12 ounces multigrain penne whole-wheat
• 4 servings pepper freshly ground
• 0.3 teaspoon pepper flakes red
• 1 medium shallot or red minced

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
3. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes.
5. Transfer to a plate and set aside.
6. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes.
7. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
8. Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
9. Photograph by Justin Walker