Vegetarian Penne Pasta with Butternut Squash, Mushrooms, and Goat Cheese

Ingredients

• 8 oz. brown Crimini Mushrooms
• 1 T + 1 T olive oil
• 1 lb butternut squash, cut into pieces about 3/4 inches square
• 1/2 tsp. Vege-Sal or salt plus freshly ground black pepper to taste, to season the squash as it cooks
• 2 cups Penne or other similar pasta shape
• 1/2 cup diagonal sliced scallions, green part only
• Generous amount salt for pasta cooking water, at least 1 tsp.
• 2 oz. goat cheese, or slightly more
• Freshly-grated Parmesan for serving, optional

Directions

1. If you are starting with a whole squash instead of already-cut pieces, prep the squash before you get the mushrooms going. Rinse the Crimini Mushrooms, then slice them on the thick side.
2. Set a large non-stick frying pan over medium-high heat and warm 1 tablespoon olive oil. Add the mushrooms and cook them, stirring now and then, until they take on a good brown color, about 6-8 minutes.
3. As the mushrooms are cooking, bring the pasta water to a boil with a generous amount of salt, and measure 2 cups of pasta.
4. Cut the butternut squash into pieces about 3/4 inches square, or a little bigger.
5. Once the mushrooms are well browned, transfer them to a bowl.
6. Pour the remaining tablespoon of olive oil into the pan. When the oil is hot, add the butternut squash and cook, turning the pieces every few minutes, until the squash is browned and tender all the way through, about 10 minutes.
7. While the squash cooks, season it with Vege-Sal, or salt, and freshly ground black pepper. If your stove runs hot, lower the heat to medium.
8. When the squash goes into the pan, add the pasta to the boiling water.
9. Cook the pasta for 10 minutes after the water returns to a boil.
10. While the squash is on the stove, cut the scallions on the diagonal and measure 2 oz. goat cheese.
11. When the squash is browned and cooked through, return the mushrooms to the pan, including any liquid that collected in the bowl.
12. Lower the heat so the mixture stays warm without continuing to cook.
13. When the pasta is al dente, with a little chew left, take out 1/2 cup of the pasta cooking water, then drain the pasta in a colander in the sink.
14. Return the drained pasta to the same pot, add the goat cheese, and stir so it can soften and melt for about a minute.
15. Splash in enough of the reserved pasta water to loosen the melted cheese into a sauce.
16. Once the cheese has melted, carefully fold the coated pasta into the squash and mushrooms. If it seems like it needs more moisture, add the remaining pasta water.
17. Stir in the sliced scallions gently, then serve hot with Parmesan cheese at the table if you want it.