6 Tbsp, Extra virgin olive oil
1 Cup, Onion, diced
1 Garlic Clove, chopped
2 Cups, Butternut squash, diced
2 Cup, Shitake Mushrooms, sliced thin
1 Tbsp, Fresh Thyme
Salt and pepper to taste
½ Cup, Parmigiano Reggiano, grated
Pre-heat the oven to 425°F and toss the butternut squash and separately the mushrooms with olive oil and season with salt, pepper and thyme.
Place each vegetable individually on cookie sheets and roast in the oven until fully cooked and browned, but not burnt about 15 minutes.
Meanwhile, in a large skillet saute the onions in olive oil and saute for 3-4 minutes.
Add the garlic and saute for an additional minute. Season with salt and pepper and set aside.
Bring a large pot of water to a boil and cook the pasta according to the directions, combine all the vegetables in the skillet.
When the pasta is almost cooked add 1 cup of the pasta cooking water to the vegetables and bring them to a simmer.
Drain and combine the pasta with the vegetables.
Remove the skillet from the heat and fold in the cheese and drizzle with more olive oil to finish.