Roasted Butternut Squash with Pasta and Brown Butter

Plate filled with roasted butternut squash cubes and pasta, topped with parmesan cheese.

Roasted Butternut Squash with Pasta and Brown Butter

This vegetarian Roasted Butternut Squash with Pasta and Brown Butter is made for fall! It is filled with roasted butternut squash, pasta and brown butter, and is a great cold night dinner idea!

Course Main Dish

Cuisine Italian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings servings

Calories 510kcal

Author Deborah Harroun

Ingredients

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

Instructions

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.

Notes

adapted from Every Day with Rachael Ray October 2010

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition