I love butternut squash. I decided the other day that I could live on just fall produce - squash, sweet potatoes, pumpkin, apples, pears, beets, figs, parsnips.....the list goes on. I would miss blueberries and raspberries, but not a lot else.
I tried this dish because I wanted and easy recipe for comfort food. And this made the cut. The parmesean melted when I put it on top, and when eating leftovers, there were chunks of cheese that had congealed back together. Sounds gross, but YUM. This is a must-try for a cold winter day.
[I just went back to the original recipe and realized that Rachael Ray started her post with the same 4 words. That's just weird.]
3 lbs 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 rosemary
salt and pepper
1 lb box pasta
4 tablespoons butter
1 teaspoon fresh lemon juice
1 cup grated parmesan cheese
3 tablespoons pine nuts, toasted
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.
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.
[Note: I increased the amount of pasta and cheese significantly from the original recipe. Didn't seem to make sense to me to use 3 pounds of squash with only 2/3 cup of pasta.]
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