I love butternut squash. Out of all the squashes, it’s probably my favorite. But man – why does it have to be such a pain to prepare???
I’m glad I had a little extra time when I made this recipe, because I honestly think it took me about half an hour and a sore hand just to dice that squash up!
But don’t let that deter you from making this dish. All of these flavors go so well together and form the perfect fall pasta dish. I kept thinking that sage would be a great substitution for the rosemary, as well – but the rosemary was delicious. And there is so much squash – it feels like a really healthy dish because I really think there was more squash than pasta in this dish!
Pasta with Squash, Brown Butter and Rosemary
from Every Day with Rachael Ray October 2010
serves 4
One 3-pound butternut squash – peeled, seeded and cut into 1/2-inch cubes
1 onion, chopped
2 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped rosemary
salt and pepper
2/3 cup pasta
4 tablespoons butter
1 teaspoon fresh lemon juice
1/2 cup grated parmesan cheese
3 tablespoons pine nuts, toasted
Preheat the oven to 400°. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on a baking sheet and roast until the squash is tender, about 30 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.
In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.
Add the roasted squash, brown butter and 1/3 cup parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining parmesan.
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That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the Mr. Linky.
I can’t wait to see what you’ve made!
Wow, looks amazing!! Nice fall flavors
This is DEFINITELy a healthy recipe! The brown butter is for sure canceled out by the squash. Which is a superfood. Fo sho.
Squash are a pain to cut but if you get a REALLY good knife, it shouldn't be SO bad! Or try microwaving it for a few minutes first!
This looks great. I love squash with pasta. I wish Pine Nuts weren't so expensive!
I really may love the person who thought to combine squash and rosemary!
A nice pasta dish! I make a similar dish with pumpkin.
Cheers,
Rosa
Beautiful looking fall dish that would be wonderful on any dinner table! Love the pine nuts in this
)
Looks delicious! Our Wegman's sells peeled, diced butternut- it's totally worth a little extra!
Butternut squash is just such a beautiful vegetable…that bright orange hue wins me over each time. Thank you for sharing a lovely, fall-inspired dish. And thank you for all your kind words on my blog…your thoughts are so appreciated.
yummmo – love lots of pinenuts with squash!
btw, you do have a LOT of cookbooks! glad to see you're progressing well with cooking from diff cookbooks. i really should be doing that as well before i buy more that just sit there to gather dust
Oh my word this sounds and looks yum-o!!
Yum love the sound of this dish! I know what you mean about it taking forever to dice up a butternut squash. I used to roast big trays of veggies to eat for the week and that took FOREVER to cut up.