An easy weeknight butternut squash pasta featuring savory roasted squash with butter, parmesan, walnuts, and rosemary.
Heat oven to 425˚F. Combine the squash, onion, and rosemary in a roasting pan. Toss and coat with the olive oil. Roast until the squash is tender and starting to brown, 25 to 35 minutes. Stir halfway through cooking.
Cook pasta according to package, drain, and set aside. Heat a pot or skillet, large enough to hold pasta and squash, over medium heat. Add the walnuts to the try skillet and lightly toast, 2 minutes or so. Add in the butter to melt.
Once butter is melted, stir in the pasta, squash, and parmesan cheese. Toss until everything is well combined. Taste and add salt/pepper as desired. Divide into two bowls and top with a extra sprinkle of cheese.
Tips & Tricks: Look for parmesan cheese that is made with vegetable or microbial rennet- this ensures the parmesan is vegetarian.
This recipe was first published on October 11th, 2010. See the original recipe.
Nutrition: see the information.