8 oz unsliced whole wheat brads
1 t dried oregano
1 t olive oil
12 oz dried whole-wheat pasta
1 T olive oil
½ cup water
3 onion, cut into ½-inch-thick slices and separated into rings
1 butternut squash, about 1 lb, peeled, seeded, and cut into ½-inch cubes
½ t ground pepper
12 oz Portobello mushrooms, sliced
2 T chopped fresh thyme or 2 t dried thyme
To make the croutons, preheat an oven to 250 degrees. Trim the crusts from the bread and pull of pieces of bread roughly 1 inch square. In a large bowl, toss the bread with the oregano and 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.
Wile the pasta cooks, in a large nonstick frying pan over medium-high heat, heat the olive oil and water. Add the onions, squash, 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.