Fettuccine Recipe with Butternut Squash & Cremini Mushrooms

Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni
Ingredients:
1 box Barilla® Fettuccine
¼ cup yellow onion, chopped
5 tbs extra-virgin olive oil
1 medium butternut squash
3 cup veggie broth
12 oz cremini mushrooms, sliced
½ cup Parmigiano, grated
1 tbsp Italian parsley, chiffonade
Salt and black pepper to taste
Directions:
1. In a nonstick skillet, sauté onion with 1 tbs extra-virgin olive oil for three minutes over medium heat, add butternut squash, sauté for five minutes then veggie broth, simmer until thoroughly cooked.
2. Season with salt and pepper, let cool and process half of the mixture in the blender until smooth and return to skillet
3. Meanwhile, in a separate skillet sauté cremini mushrooms with 2 tbs extra-virgin olive oil over high heat until slightly brown, season with salt and pepper and add to butternut mixture.
4. Bring one large pot of water to a boil and cook pasta according to instructions
5. Drain pasta and toss with sauce. Finish with cheese, parsley and remaining olive oil