Pasta with Squash, Brown Butter and Rosemary

Pasta with Squash, Brown Butter and Rosemary
Pasta with Squash, Brown Butter and Rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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