Pasta With Mushrooms and Butternut Squash

An easy Friday night dinner to prepare and just relax. Pour a glass of wine , kick off the shoes, and set the table. Be sure to light the candle(s) to set the mood.

• 1/2 cup panko breadcrumbs
• 1/2 cup Asiago cheese, grated and divided
• pinch of salt and pepper
• 1 butternut squash peeled, halved and seeds removed
• 4 tbsp. olive oil
• 6-8 sage leaves, tear into small pieces
• 10-12 oz. button mushrooms, brushed and quartered
• 3/4  lbs. penne pasta

Preheat oven to 425. Toss the breadcrumbs with 2 tbsp. cheese and a pinch of salt.

Pour yourelf a glass of wine and begin. Cut the squash into 1/4 inch pieces. Toss squash with 3 tbsp. of oil , add the sage leaves and spread out on a parchment lined baking sheet. Roast for 10 minutes.

Brush the mushrooms with remaining oil. Push the squash over in the pan and add the mushrooms, roasting for 10 minutes. Flip the vegetables and bake a further 20 minutes or until tender and golden in colour.

Remove the squash from the oven and sprinkle the mushrooms with the breadcrumb mixture and return to roast another 5 minutes.

In a large bowl, add the pasta and remaining cheese and add the vegetables. Gently stir (or toss) to combine.

More wine, perhaps?

If necessary, add a touch of pasta water to make a creamy sauce. Drizzle with more oil and cheese if warranted.

While this is happening, boil the penne in salted water and cook according to instructions.

Ladle into your prettiest Italian pasta bowls and enjoy. You can now exclaim….thank goodnss for Fridays.