Rigatoni with Mushrooms and Butternut Squash recipes

Ingredients

• 6 ounces shiitake mushrooms, stems removed
• 6 ounces baby bella mushrooms, sliced
• 6 ounces oyster mushrooms, sliced
• ¼ cup olive oil
• 2 garlic cloves
• 2 rosemary sprigs (whole with stem)
• 2 thyme sprigs (whole with stem)
• salt
• freshly ground black pepper
• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 rosemary sprig (whole with stem)
• 1 thyme sprig (whole with stem)
• 1 small (10 ounces) butternut squash, peeled and cut into 1-inch cubes
• salt
• 1 box Barilla Collezione Rigatoni
• 3 tablespoons unsalted butter
• 4 ounces Brussels sprouts, stems removed and leaves separated into petals
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• pecorino romano cheese

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