1 large butternut squash cut into cubes
1 large onion, sliced
2 cloves of garlic
1-2 tsp olive oil
2 portobello mushrooms sliced
8 oz cremini mushrooms sliced
8 oz shitake mushrooms sliced
2 fresh sage leaves sliced
1/2 tsp fresh parsley chopped
1/4 tsp nutmeg
1 box gluten free penne pasta
Coat the squash, garlic and onion in olive oil and roast in a preheated 400 degree oven for 30-45 min or until the squash has softened.
Slice mushrooms and saute in pan with a little oil. While those are cooking, cook your pasta and drain.
You can prepare this dish up til this point and finish cooking it later in the day or even the next day.
Mix pasta, mushrooms, squash, garlic, onions, seasonings and mushroom soup. I added the squash around the edges but you can mix it all the way through. Bake in oven for 20 minutes covered, sprinkle with cheese, keep uncovered and bake 10-15 min more.