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Pasta with Squash, Brown Butter and Rosemary

October 2010

Pasta with Squash, Brown Butter and Rosemary

Dan Roberts enlarge

By: Stefanie Maloney

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  • 4 Servings
  • Prep 15 min
  • Bake 30 min


  • One 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


  1. Preheat the 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 until the squash is tender, about 30 minutes.

  2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.

  3. In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.

  4. 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.