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1 to 2 ounces dried mushrooms
12 ounces rigatoni penne or spaghetti
2 tablespoons extra-virgin olive oil
2 cups diced peeled butternut squash (about 8 ounces)
Freshly ground pepper
4 cloves garlic minced
1 medium shallot or 1/2 small red onion minced
2 teaspoons dried oregano
1/4 to 1/2 teaspoon red pepper flakes
1 cup grated parmesan cheese (about 2 ounces)
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