Meanwhile in a skillet sauté onion and rosemary with half the olive oil for 3-4 minutes, add butternut squash, season with salt and pepper and sauté for 2 minutes until slightly caramelized.
Add broth, cover and simmer until thoroughly cooked.
Cook pasta according to package directions, drain and toss in the skillet with butternut squash.
Top with Burrata cheese and chervil before serving.
