Pasta with Squash, Brown Butter and Rosemary

By mrspolanco77

3 lb butternut squash--peeled, seeded, and cut into 1/2 inch cubes
1 onion, chopped
2 1/2 T. EVOO
1 1/2 T chopped fresh rosemary
salt and pepper
2/3 lb noodles
4 T butter
1 tsp fresh lemon juice
1/2 cup grated parmesean cheese
3 T. pinenuts toasted

Ingredients

• Preheat oven to 400 degrees. In a large bowl, toss squash, onion, evoo, and rosemary. seson with salt and pepper. Place on baking sheet and roast until squash is tender, about 30 minutes.
• Meanwhile, in a large pot of boiling water, cook pasta, drain and transfer to a large bowl.
• In a small skillet, melt the butter over medium heat and cook, stir occasionally, until golden, about 7 minutes. Stir in lemon juice.
• Add roasted squash, brown butter and 1/3 cup parmesan cheese. Season with salt and pepper and top with pine nuts and parmesean cheese.

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

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