• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Peel the butternut squash, remove seeds and cut into ½" cubes. Place butternut onto the baking sheet with 1 tsp of dried thyme, ½ of garlic powder, ¼ salt, and a drizzle of olive oil. Combine together and bake in the oven for 30-40 minutes.
• Remove butternut squash from the oven and set aside.
• Start to cook the pasta as per package instructions in salted water until al dente. Make sure to reserve 4 cups of pasta water before straining.
• In the meantime, sautee the onions with a ½ tbsp of olive oil and ¼ tsp of salt until softened. Remove from heat and add to a medium heat-safe bowl.
• Add extra oil to the pan and add the sliced King oyster mushrooms to the pan with a pinch of salt. Cook until softened.
• There are 2 options for making this dish - Option 1: Half of the butternut squash will be blended in the sauce and the other half will remain whole and tossed into the pasta. The 2nd Option: Blend all the butternut squash into the sauce.

Option 1: Half/Half

• Add 1/2 of the butternut squash to the onions in the bowl with 1.5-2 cups of pasta water. Blend using an immersion blender.
• Add the sauce, mushrooms, and the remaining butternut squash to the drained pasta. Combine together with another 1 tsp of thyme and salt and fresh ground pepper to taste. If the sauce is too thick add 1/4 cup of pasta water at a time to get the desired consistency.

Option 2: All Sauce

• Add all of the butternut squash to the onions in the bowl with 2-2.5 cups of pasta water. Blend using an immersion blender.
• Add the sauce, and mushrooms to the drained pasta. Combine together with another 1 tsp of thyme and salt and fresh ground pepper to taste. If the sauce is too thick add 1/4 cup of pasta water at a time to get the desired consistency.
• Serve immediately with fresh Parmigiano and enjoy!