Spaghetti “aglio-olio” with Pumpkin and Mushrooms | Share the Pasta

Ingredients

• 8 oz spaghetti
• 1/4 cup ¼ cup extra virgin olive oil
• 1 1/2 cups peeled and diced (½”) pumpkin or butternut squash
• 2 cloves of garlic, finely chopped
• 1 1/2 cups shiitake mushrooms, de-stemmed and thinly sliced
• 1 hot red chili pepper (or to taste), seeds removed
• 1 tbsp fresh thyme leaves
• 4 tbsb Pecorino Romano, grated
• 3/4 cup pasta water
• Salt to taste (for pasta water and sauce)