from Rachel Ray's Everyday Living
Ingredients:
1-3lb butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 onion, chopped
2 1/2 T extra virgin olive oil
1 1/2 T chopped fresh rosemary
sea salt and pepper
2/3 lb lasagna noodles, broken into pieces
4 T butter, I used Land O' Lakes
1 tsp fresh lemon juice
1/2 C grated Parmesan cheese, use the real stuff!
3 T pine nuts, toasted
Instructions:
Preheat oven to 400F. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on baking sheet and roast until squash is tender, about 3o minutes. Meanwhile, in a large pot of boiling water, cook the pasta until al dente; drain and transfer to a large bowl. In a small skillet, melt butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in lemon juice. Add the roasted squash, brown butter and 1/3 c parmesan to the pasta and toss. Season with salt and pepper. Top with pine nuts and remaining cheese.
Viola! Enjoy!
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