Pasta with butternut squash and mushrooms

Ingredients:

• 30-60 g dried mushrooms
• 350 g of rigatoni, penne, or spaghetti pasta
• 2 tablespoons extra-virgin olive oil
• 2 cups diced peeled butternut squash (about 200g)
• 4 cloves garlic, crushed
• 1 medium shallot or half a small red onion, finely chopped
• 2 tsp dried oregano
• 0.5 tsp red pepper flakes
• 1 cup grated Parmesan (about 60 g)

Preparation:

1. Soak dried mushrooms in boiling water for 30 minutes. Drain and pat dry. Bring a large saucepan of water to a boil and add salt. Cook the pasta according to package directions until al dente; discard 1 cup of the cooking water, then drain the pasta in a colander.
2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Transfer to a plate and set aside.
3. Slice the mushrooms. Add the remaining 1 tablespoon of olive oil, the mushrooms, 1/4 teaspoon of salt, and a few grinds of black pepper to the skillet. Cook, stirring occasionally, until the water has evaporated and the mushrooms are crispy around the edges, about 5-8 minutes. Add the garlic, shallot, oregano, and red pepper flakes. Cook, stirring, until the shallots are softened, about 2 minutes.
4. Add the pasta, squash, and 1/2 cup of the reserved pasta water to the skillet. Cook, stirring, until heated through, 1-2 minutes. Stir in 1/2 cup of Parmesan cheese, then add enough of the reserved cooking water to loosen the sauce. Season with salt and pepper to taste. Sprinkle with the remaining 1/2 cup of Parmesan cheese.