Autumn Spaghetti with Roasted Mushrooms and Butternut Squash

Preparation of Ingredients Cut and peel the butternut squash, and dice it into small cubes. Drizzle a tablespoon of olive oil over it and roast in a preheated oven at 200° C for about twenty minutes. Clean the mushrooms and slice them. Heat a pan with the second tablespoon of oil and sauté the mushrooms until they are golden. Season with salt and pepper.

Cooking Cook the pasta in a large volume of salted water, according to the package instructions. Combine the mushrooms and diced squash in the skillet, add the garlic and parsley, and mix.

Plating Drain the spaghetti, plate the dishes by placing the pasta at the bottom of the plate and covering it with the butternut and mushroom mixture. Offer grated cheese for those who wish to add some.