Pasta With Squash & Asparagus

3 cups sliced shiitake mushrooms, chanterelle mushrooms, or other fresh mushrooms
2 cloves garlic, minced
1 tsp dried rosemary, crushed
1 Tbs olive oil
2/3 cup vegetable broth
1/3 cup whipping cream
1/4 tsp salt
8oz dried bow tie pasta
1 lb butternut squash, peeled, seeded, and cut into 1/2 inch pieces
8oz asparagus, trimmed and cut into 2-inch pieces
1/3 cup finely shredded Parmesan cheese

1) In a large skillet, cook and stir mushrooms, garlic, and rosemary in hot oil over medium heat for 4 to 5 minutes or until mushrooms are tender. Stir in broth, whipping cream, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until sauce is the consistency of light cream and is reduced to 1 1/2 cups; set aside.
2) Meanwhile, in a large pot, cook pasta according to package directions, except add squash during the last 7 minutes of cooking. Add asparagus during last 2 minutes of cooking. Drain. Return pasta mixture to pot. Add mushroom mixture and Parmesan cheese; toss to coat.

Review: This was super yummy. I used a bag of frozen mixed mushrooms and bought the butternut squash frozen and already diced. This step made my life much easier (and cheaper!). This recipe is a keeper, which is funny, because I previously decided I didn't like butternut squash after trying a different recipe.