1 peeled and cubed butternut squash
2 tbsp Olive oil
1 tsp Salt
1/2 tsp Cracked Pepper
1 tbsp fresh chopped rosemary
On a baking sheet toss the squash and seasonings together. Bake at 300 for about 1/2 hour or until the squash is tender, stirring it up once or twice with a spatula.
While the squash is cooking, saute slowly 1 large onion, sliced, in olive oil (or butter) until it becomes soft and translucent. Then add the mushrooms and sautee at a little bit higher heat until done and slightly browned. Salt and pepper and set aside. If the squash is done, throw it into the sautee pan and cover or put back into the oven that has been turned off. Just to keep the veggies warm
Boil the pasta in well salted water. If you can get whole wheat bow ties even better. Drain and add to the sautee pan. Toss until well blended and top with toasted pine nuts and fresh parsley.
Add some grated Parmesan or Romano cheese if you like at this point and serve with crusty french bread, fresh green salad and white wine.