When it's cold outside, it's time to get warm inside with a pasta dish rich in flavour and deliciously creamy. This butternut squash recipe with mushroom is an great meal to beat those winter blues! Ingredients: 320g Barilla Al Bronzo Penne Rigate 1 small yellow onion 4 tablespoons extra virgin olive oil 1 medium butternut squash, diced, ½ inch 450 ml vegetable broth 250 g mixed wild mushrooms 1 rosemary sprig ½ cup grated Parmigiano-Reggiano cheese 1 tablespoon Italian parsley salt and black pepper to taste Method: 1. Bring a large pot of water to a boil. Meanwhile, sauté onion in a skillet with 1 tablespoon olive oil for 3 minutes over medium heat. 2. Add chopped squash and sauté for 5 minutes. Add broth and simmer until thoroughly cooked. Season with salt and pepper. 3. Let vegetables and broth cool before processing half of the mixture in a blender until smooth; add back to skillet. 4. Meanwhile, in a separate skillet, sauté mushrooms with 2 tablespoons of olive oil and rosemar...