The Plated Provisions series takes you behind the scenes at Yellow Umbrella as our staff shares the dishes they prepare at home. Next up, follow along as Bronwyn Mitchell uses Old Tavern Farms’ Honeynut Squash, Onions, Garlic, Haashrooms’ Oyster Mushrooms, Rummo Pasta, and Triggerfish to create a delicious pasta dish.   Ingredients: 1 lb Triggerfish (or any protein) 1 12 oz. Box or Bag of Rigatoni (or other pasta of choice) 3 Honeynut Squash 4 Cups Spinach or Kale 1 White Onion (or Yellow) 1 Bunch of Haashrooms’ Oyster Mushrooms 1 3/4 Cup Water 1 Cup Cashews 1 Cup White Wine 6 Fresh sage leaves  4 cloves of garlic  4 Tbsp Extra Virgin Olive Oil (or Avocado Oil) 2 tsp Sea Salt 1 tsp Black Pepper 1/2 tsp Red Pepper Flakes (or more to taste)   Directions: Preheat oven to 400F Cut squash in half, scoop out the seeds, drizzle with 2 Tbsp of olive oil and season with 1/2 tsp each of salt and pepper, and place 1/2 clove of garlic and one sage leaf over each half. Bake for 30-35 minutes, or until soft.  While the squash is in the oven, roughly dice the onion and season with salt and pepper. Sauté the chopped onion and one garlic clove in 2 Tbsp of olive over low heatuntil the onions are slightly translucent and fragrant.   Add Haashrooms into the pan and leave on a low simmer.  Bring a pot of water to a boil, and add pasta. Once the squash has roasted and cooled, place it in a blender with raw cashews, 1 1/4 cups water, and 1/2 tsp of red pepper flakes (or more to taste). Blend on high until perfectly smooth. You can add more water if necessary, but try not to thin it out too much.  Add white wine and blended sauce to the pan with the onion and mushroom mixture and simmer while you cook your fish.  Melt 1 Tbsp of butter (or more olive oil) in a pan, and pan sear your fish, cooking for 2-3 minutes on each side.  Add pasta (and some pasta water if sauce has thickened too much for your preference) and spinach to the sauce mixture and stir until well combined.  P