* 1 large acorn squash
* 1 share shiitake mushrooms
* 1 lb. fresh penne pasta
* 2 tablespoons extra-virgin olive oil (divided)
* 2 tablespoons chopped fresh sage leaves
* 1 tablespoon minced garlic
Peel the squash with a sharp vegetable peeler. Cut the squash in half through the stem end. Scrape out the stringy bits and seeds and discard, and cut the squash flesh into ½-inch dice. De-stem the mushrooms and rinse lightly. Thinly slice the mushrooms into ½-inch strips.
Bring a large pot of water to a boil for the pasta. While the water is heating, heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add the squash, sage and salt to taste; cook, stirring once, until the squash begins to caramelize, 4 minutes.
Reduce heat to medium, stir in garlic and sauté until fragrant, 20 seconds. Add the vegetable broth, cover and simmer until the squash is tender, about 3 minutes. Turn contents of pan into a large mixing bowl.
Return the pan to medium heat and add the remaining tablespoon of oil. When the oil is hot, add the mushrooms and sauté until they begin to release their liquid, 3 minutes. Place mushrooms in the bowl with squash, cover and set aside.
Boil the pasta until al dente. Drain pasta in a colander, reserving 1 cup of the pasta cooking water. Place pasta in the bowl with the mushrooms and squash. Add lemon juice and parmesan cheese, and toss. Add the reserved pasta cooking water, ¼ cup at a time, tossing to coat, until the pasta looks glossy and creamy. The sauce at the bottom of the bowl may look runny or watery, but it will thicken up and get absorbed by the pasta by the time you bring it to the table.
Season with salt and pepper to taste and serve garnished with parsley and more grated cheese, if desired.