Pasta With Squash & Asparagus

3 cups sliced shiitake, chanterelle, or other fresh mushrooms
2 cloves garlic, minced
1 tsp dried rosemary, crushed
1 Tbs olive oil
1/3 cup dry white wine
1/3 cup vegetable broth
1/3 cup whipping cream
1/4 tsp salt
1 pkg bow tie pasta
1 1-lb butternut squash, peeled, seeded, and cut into 1/2 inch pieces (about 2 cups)
8 oz 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 wine, 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 Dutch oven, 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 Dutch oven. Add mushroom mixture and Parmesan cheese; toss to coat.

Reality: Mike cooked this for me, which was awesome. We used cremini mushrooms and rotini pasta, since Dreamfield's doesn't make a bowtie pasta. We used to be able to get frozen diced butternut squash at the grocery store, when we lived in Maine. The closest we can find here is frozen cooked squash, which Mike added to the sauce mixture. It ended up looking a bit like fancy mac 'n cheese. It was yummy, but I can imagine it would have been better with chunks of squash.