8 ounces dry whole wheat pasta (I like rotini)
1 small butternut squash
3 C sliced mushrooms
2-3 cloves garlic
1/3 C shredded parmesan cheese
1 T olive oil
salt and pepper to taste
Directions:
Cut squash in half, remove seeds, and place cut side down on a baking sheet that has been sprayed with cooking spray. Bake at 375 degrees for approximately 45 min or until soft. Spoon squash into a food processer or blender and puree, adding water if needed.
Boil pasta according to package directions.
Sautee mushrooms in the olive oil until tender. Add garlic and sautee for an additional minute or two or until tender.
Strain pasta and combine with 1 1/2 cups of the pureed squash. Add mushroom and garlic mixture. Stir in parmesan cheese and add salt and pepper to taste.