This vegetarian Roasted Butternut Squash Pasta with Brown Butter and Rosemary is made for fall! It is filled with roasted butternut squash, pasta and brown butter, and is a great cold night dinner idea!
- 1 (1 1/2 lb) butternut squash, peeled, seeded and cut into 1/2” cubes
- 1/2 cup chopped onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- salt and pepper
- 8 oz short cut pasta
- 4 tablespoons butter
- 1 teaspoon fresh lemon juice
- 1/2 cup grated Parmesan cheese, divided
- 3 tablespoons toasted pine nuts, walnuts,or a combination of both
- Preheat the oven to 400ºF. In a large bowl, combine the cubed squash, onion, olive oil and rosemary. Season with salt and pepper and toss to combine. Pour out onto a baking sheet in one layer and roast for 30-40 minutes, or until roasted and tender, stirring once halfway through.
- When the squash is almost done, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and return to the pot.
- While the pasta is cooking, place the butter in a small pan over medium-low heat. Melt the butter, stirring occasionally, until it it turns golden brown, about 7 minutes. Stir in the lemon juice. (The butter may foam up and pop so stand back when adding the lemon juice.)
- Stir the butter and 1/3 cup of the Parmesan into with the pasta. Add the butternut squash and stir to combine.
- Serve topped with the remaining Parmesan and the nuts.
adapted from Every Day with Rachael Ray October 2010