Orecchiette with Squash and Mushrooms

Tonight I made a tasty fall meal: orecchiette with squash and musrooms.

Ingredients
1 lb box orecchiette or other pasta
1 acorn squash, skinned and cut into small pieces
8 oz mushrooms, sliced
1 cup milk or cream
oil and butter
rosemary and thyme
grated parmesan cheese
truffle oil (optional)

Directions
Place a pot of water on to boil for pasta.

Heat oil and a little garlic butter in a large skillet. Saute the squash for about 6 minutes, until soft and lightly browned. Add mushrooms and more butter, if needed. Add some fresh rosemary and thyme. Cook for another 5 minutes.

Add about a cup of milk or cream (I used whole milk). Grate about 1/4 cup Parmesan into sauce. Reduce heat and allow to simmer for a few minutes while pasta finishes cooking.

Drain pasta, reserving 2 cups of pasta water. Add pasta to vegetables and toss. Add reserved water if it is too dry. Serve in a bowl. Top with fresh grated parmesan, fresh ground pepper, and garnish with roesmary and thyme.