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1.
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Heat enough olive oil in a large skillet to coat it on medium heat (4.5 on a 1-10 scale).
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Cut up the onion to be whatever size you prefer in your pasta and add it in the skillet.
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Mince the 3 cloves of garlic and add that as well.
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Stir every few minutes; these will sweat while working on the next step.
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2.
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Medium-dice the potatoes and add those to the skillet (they need to cook the longest).
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Continue stirring the skillet every few minutes and after a new ingredient is added.
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3.
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Cube the remaining squashes into bite-sized cubes beginning with the butternut squash and add each squash as you finish cubing it.
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Tip: For the butternut squash, it is easiest if you find it pre-cubed, as it is much more difficult than other squash varieties to break down; some grocery stores (Harris Teeter) have it near the mushroom section.
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If you find it, you will still need to cut those cubes into bite-sized cubes.
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4.
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Add a couple generous pinches of salt.
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The Asiago cheese will add some saltiness at the end so dont go overboard here.
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If the skillet contents look dried out, you can add more olive oil.
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5.
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Cook the pasta in a medium pot of boiling water according to package directions.
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6.
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Cut the mushrooms and tomatoes into bite-sized pieces and add those to the skillet.
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7.
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When pasta is ready, drain it in a colander.
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Meanwhile, make a hole in the middle of the skillet and melt the butter.
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Add the heavy cream and half of the Asiago cheese.
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Stir to combine it with the entire skillet.
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Add the pasta and the remaining Asiago cheese and stir to combine everything.
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If it looks too sticky, add more heavy cream to desired consistency.
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8.
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Taste and add more salt, or pepper if you like, and serve!
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If you wish, garnish with some herbs like basil, savory, thyme, or sage.
