How to Make Winter Squash and Portobello Penne

Here's a quick and easy meal in a bowl that could also be an excellent first course for a winter dinner party. Serves six.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Colanders
• Frying Pan
• Kitchen Utility Knives
• Large Pots
• Measuring Cups
• Measuring Spoons
• Skillets
• Stockpots
• 2 tsp. dry thyme
• 12 oz. portobello mushrooms - sliced
• 3 yellow onions - sliced into thin rings
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. black pepper
• 1/2 c. water
• 1 butternut squashes - peeled, seeded and cut into 1/2-inch cubes
• 12 oz. dried penne pastas

1. Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook 10 to 12 minutes, until al dente.
2. Heat the olive oil and water in a large nonstick skillet over medium-high heat.
3. Add the onions, squash and pepper, and cook about 10 minutes or until the squash is almost soft and the onions are wilted.
4. Stir in the mushrooms and cook 5 minutes more. Both the mushrooms and the squash should be soft.
5. Remove 1 c. cooking water from the pasta pot, then drain the pasta. Add the thyme and cooking liquid to the vegetables.
6. Combine the vegetables and pasta and serve at once.

Tips & Warnings

• Al dente is not too hard and not too soft - the pasta should have a little bite to it. The best way to determine this is by taste. Start checking the pasta for doneness at the earliest cooking time listed on the box, and check again every minute or so.
• Add grated Parmesan cheese to each serving, if desired.
• Portobello mushrooms are a large, meaty variety available in most supermarkets. If you can't find them, try regular white mushrooms.