Roasted Squash and Mushroom Pasta
- 1/2 cup fresh breadcrumbs or panko (Japanese breadcrumbs)
- 1/2 cup grated Parmesan (1 1/2 ounces), divided, plus more for serving
- Coarse salt and ground pepper
- 1 small butternut squash (2 pounds) peeled, halved, seeded, and cut into 3/4-inch pieces
- 4 tablespoons extra-virgin olive oil, divided, plus more for serving
- 8 fresh sage leaves (optional)
- 10 ounces button mushrooms, wiped clean and halved
- 3/4 pound short pasta, such as gemelli or penne
Preheat oven to 425 degrees. Toss breadcrumbs with 2 tablespoons cheese and 1/2 teaspoon salt.
Toss squash with 3 tablespoons oil and the sage, if using, season with salt, and spread on a rimmed baking sheet. Roast 10 minutes. Meanwhile, toss mushrooms with remaining tablespoon oil; season. Push squash to one side of pan and add mushrooms. Roast 10 minutes. Flip vegetables and roast until tender and golden, 20 minutes. Remove half the squash, sprinkle remaining vegetables with breadcrumb mixture and return to oven. Roast until golden brown, about 5 minutes.
Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 1/2 cups pasta water, then drain. Add reserved squash and 1 cup pasta water to pot, and cook over medium-high heat, mashing as it comes to a boil. Add pasta and remaining 6 tablespoons cheese. Season with salt and pepper. Add more pasta water if necessary to make a creamy sauce. Stir in remaining vegetables just before serving. Sprinkle with additional cheese and drizzle with olive oil.