Roasted Autumn Vegetables with Penne Pasta

3 cups peeled, cubed (1") butternut squash

4 oz. shitake mushrooms, sliced

1 large red onion, cut into wedges

1/2 teasp black pepper

2 Tablsp. extra virgin olive oil

8 oz. whole wheat penne pasta

1 Tablsp chopped fresh sage OR 1 teasp dried sage

OPT:  4 oz. Jarlsberg cheese, cubed

OPT:   1 1/2 Tablsp basil pesto

Preheat oven to 475.  Combine squash, mushrooms, onion and

black pepper....place on pan, drizzle with oil.  Coat well.  Roast,

stirring occasionally for 20 mins or until tender.  Place in a large

bowl.  Cook pasta according to okg and drain.  Add to veggies

with sage and cheese if using.  Or use with pesto if desired.