Instructions: To make the croutons, preheat the oven to 2500F. Trim the crusts from the bread and pull off pieces of bread roughly 1 inch square. In a large bowl, toss the bread with the oregano and 1 tsp. olive oil. Spread in a single layer in a shallow baking pan and bake, without stirring, until dry and crisp, about 40 minutes. Cool completely. Serve now, or cover and store at room temperature for up to 2 weeks.

Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, 10-12 minutes, or according to package directions. While the pasta cooks, in a large non-stick frying pan over medium-high heat, heat the 1 Tbls. olive oil and the water. Add the onions, squash, salt, and pepper and cook, stirring occasionally, until the onions have wilted and the squash is beginning to soften, about 10 minutes.

Stir in the mushrooms, cover, and cook, stirring once, until the squash and mushrooms are tender, about 5 minutes. Remove 1 cup of the cooking water, then drain the pasta thoroughly. Add the thyme and reserved cooking water to the vegetables.

To serve, combine the pasta and vegetables in a large bowl. Top with the croutons.

Serves 6.

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