Pasta with Squash, Brown Butter and Rosemary - Rachael Ray Every Day

    Pasta with Squash, Brown Butter and Rosemary

    Author:
    Publish date:
    Pasta with Squash, Brown Butter and Rosemary
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 1 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 fresh rosemary
    • Salt and pepper
    • 2/3 pound lasagna noodles, broken into pieces
    • 4 tablespoons butter
    • 1 teaspoon fresh lemon juice
    • 1/2 cup grated parmesan cheese
    • 3 tablespoons pine nuts, toasted

    Preparation

    Preheat the oven to 400 degrees . 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.