INGREDIENTS
2 cups
Butternut squash
12 oz
Cremini mushrooms
4 cloves
Garlic
3 tbsp
Oregano, fresh
1
Shallot, medium
12 oz
Penne, whole-wheat or multigrain
1
Kosher salt
1
Pepper, Freshly ground
1/4 tsp
Red pepper flakes
2 tbsp
Olive oil, extra-virgin
1 cup
Parmesan cheese, grated
Swapped basil in for the oregano