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Pasta with Squash, Brown Butter and Rosemary


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  • One 3-pound butternut squash - peeled, seeded and cut into 1/2 inch cubes
  • 1 onion, chopped
  • 2 1/2 Tbsp. EVOO
  • 1 1/2 Tbsp. chopped fresh rosemary
  • Salt
  • Pepper
  • 2/3 pound lasagna noodles, broken into pieces
  • 4 Tbsp. butter
  • 1 tsp. lemon juice
  • 1/2 cup grated parmesan cheese
  • 3 Tbsp. pine nuts, toasted



Step 1

Preheat 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 for 30 minutes.
Meanwhile, in a large pot of boiling, salted water, cook 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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