Vegetarian Penne Pasta with Butternut Squash, Mushrooms, Scallions, and Goat Cheese

Name: Vegetarian Penne Pasta with Butternut Squash, Mushrooms, Scallions, and Goat Cheese
Ingredients: 8 oz. brown Crimini Mushrooms (also called Baby Bellas or Baby Portobellas); 1 T + 1 T olive oil; 1 lb butternut squash, cut into pieces about 3/4 inches square (they don't all need to be the same size and shape); 1/2 tsp. Vege-Sal or salt plus freshly ground black pepper to taste, to season the squash as it cooks; 2 cups Penne or other similar pasta shape (I used Dreamfields Penne, which is a low-carb pasta); 1/2 cup diagonal sliced scallions (green onions), green part only; generous amount salt for pasta cooking water, at least 1 tsp. (The pasta doesn't absorb all that salt, but it will taste flat without it.); 2 oz. goat cheese, or slightly more (You can use Feta if you're not a fan of the more pungent goat cheese.); freshly-grated Parmesan for serving, optional

INGREDIENTS

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8 oz. brown Crimini Mushrooms (also called Baby Bellas or Baby Portobellas)

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1 T + 1 T olive oil

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1 lb butternut squash, cut into pieces about 3/4 inches square (they don't all need to be the same size and shape)

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1/2 tsp. Vege-Sal or salt plus freshly ground black pepper to taste, to season the squash as it cooks

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2 cups Penne or other similar pasta shape (I used Dreamfields Penne, which is a low-carb pasta)

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1/2 cup diagonal sliced scallions (green onions), green part only

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generous amount salt for pasta cooking water, at least 1 tsp. (The pasta doesn't absorb all that salt, but it will taste flat without it.)

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2 oz. goat cheese, or slightly more (You can use Feta if you're not a fan of the more pungent goat cheese.)

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freshly-grated Parmesan for serving, optional

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