Penne pasta with butternut squash

Ingredients:

• 340 g whole-wheat penne pasta or other short multi-grain pasta
• 2 tbsp. extra virgin olive oil
• 2 cups peeled and diced butternut squash (about 225g)
• Coarse salt
• 4 crushed cloves of garlic
• Freshly ground pepper
• 1/4 – 1/2 tsp dried pepper flakes
• 1 cup finely grated Parmesan cheese (about 55 g)
• 3 tablespoons fresh oregano
• 1 medium shallot or 1/2 small red onion, finely chopped
• 340 g cremini mushrooms (mushrooms with unopened caps), cleaned and sliced

Preparation:

1. Fill a large saucepan with water, add salt, and bring to a boil. Add the pasta and cook according to package directions. Discard 1 cup of the pasta cooking water and discard the remaining water.
2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
   
   Add the pumpkin, 1/4 teaspoon salt, and a few grinds of black pepper. Cook for about 5 minutes, stirring occasionally, until the pumpkin is tender and golden. Remove the pumpkin to a plate and set aside.
3. Add the remaining 1 tablespoon olive oil, mushrooms, 1/4 teaspoon salt and a few grinds of black pepper to the skillet.
   
   Sauté for 5 minutes until golden brown. Add garlic, shallot, and pepper flakes. Cook for 2 minutes, until the onion is soft.
4. Add the pasta, pumpkin, and 1/2 cup of the reserved cooking water to the pan. Cook, stirring, for 1-2 minutes, until heated through.
   
   Add 1/2 cup Parmesan, then add enough of the reserved water to make the mixture thinner.
   
   Add oregano, salt and pepper, and mix thoroughly. Sprinkle the remaining 1/2 cup Parmesan cheese over the pasta.