Double-squash pasta sauce with mushrooms and arugula

Gee, can you tell from the title that I made this up?

Double-squash pasta sauce with mushrooms and arugula

1 acorn squash
1 zucchini, sliced
1 dozen crimini mushrooms, sliced
1/2 onion, chopped
3 cloves garlic, minced
seasonings (freshly ground black pepper, sea salt, basil, oregano, hot pepper flakes, whatever)
2 14-oz cans fire-roasted tomatoes
scads of arugula

Follow the directions on the acorn squash to roast it; once cooled, scoop out the flesh and mash roughly. Saute the zucchini until still firm; set aside. Saute the mushrooms to similar level of doneness; set aside with zucchini. Saute the onion until it softens a bit, then toss in the garlic; after a couple of minutes stir in the seasoning mixture and let it heat up. Add the tomatoes and let them cook down a bit before stirring in the mashed acorn squash. Let this sputter away for awhile. When the tomato/squash mixture seems about right, add the zucchini and mushrooms and let simmer for 5 minutes or so. Adjust the seasonings, stir in the arugula to wilt it, and remove from heat - this sauce is done.

Serve this robust sauce on something chunky like whole wheat rotini. I'll top it with a bit of Daiya faux-moz (because my selection is limited), but parmesan would be the obvious choice.