There are days I forget that simple can be better.

So many times I feel like I load pasta down with heavy sauces or too many ingredients and I loose site of the simplicity of pasta.

This dish is made great by simple roasting, toasting, and melting.  I think what also makes this great is the flavor of organic butter.  If you haven’t tried organic butter- splurge, the taste is amazing.

I think I have overloaded my site with butternut but that’s not a bad thing!


Butternut Squash, Parmesan, and Pasta

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 2


  • 2 cup butternut squash
  • 1 medium onion
  • 1 tablespoon rosemary
  • 1/2 tablespoon olive oil
  • 1/4 cup walnut pieces
  • 1 tablespoon butter
  • 4 ounce pasta
  • 1/3 cup parmesan cheese


  1. Pre-heat oven to 425˚. Toss butternut squash, onion, rosemary, and olive oil together in a bowl. Spread on a sheet tray and roast until tender-about 25 minutes.
  2. Cook pasta according to box (or use fresh pasta). In a small skillet over medium heat, toast walnuts for 2-3 minutes. Add butter and let melt. Toss together pasta, butter, walnuts, and roasted veggies together. Place in serving bowls and grate parmesan over pasta mixture.
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