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+ servings

Butternut Squash, Brown Butter & Rosemary Pasta

Course: dinner, Entree, Main, Supper
Servings: 6


  • 2 cups of Butternut Squash chopped into small cubes
  • 1/2 onion chopped
  • 2-3 tbsp olive oil
  • 2 tbsp chopped fresh rosemary
  • salt & pepper
  • 1 box linguine noodles or 6 bunches of tagliatelle noodles
  • 4 tbsp butter
  • 1 tsp fresh lemon juice
  • 1/2 cup grated parmesan cheese + extra to sprinkle
  • 2 tbsp toasted pine nuts


  • Preheat oven to 400F.
  • In a large bowl mix the squash, onion, olive oil and chopped rosemary; season with salt & pepper. Add to baking dish and roast until the squash is tender, stirring occasionally.
  • Bring a pot of salted water to a boil. Add your pasta and cook until al dente, reserving one cup of pasta water. Drain and transfer to your serving dish.
  • While pasta is cooking, melt butter in a saucepan over medium heat and cook, stirring until golden (approx. 6 minutes) Stir in lemon juice.
  • In the serving bowl with pasta, add the roasted squash, brown butter and parmesan, mix well. Pour in about 1/4 cup of the reserved pasta water to loosen everything up a bit. Add salt and pepper to taste. Top with another sprinkle of parmesan and the toasted pine nuts.