Last month’s cooking magazines were full of fall recipes. Squash, turkey, ham, fresh herbs and sweet potatoes could be found in almost every recipe. There is something about those flavors that brings back such wonderful memories- just tastes like the holidays. Below is a great recipe from Rachael Ray’s October 2010 (pg. 77) EveryDay Magazine. Like most recipes I made a few changes and it turned out amazing. The brown butter puts this recipe over the top- and brought out the flavor in the whole wheat pasta.
My adjustments were:
-Use whole wheat pasta. You could sub lasagna noodles with whole wheat spaghetti, penne or any other shape you like.
-Didn’t have a lemon so I skipped in the brown butter and didn’t miss the flavor
-Added seasoned ground beef/sausage (about 1/2 pound) for added protein, flavor
-Added a zucchini with the squash
Pasta with Squash, Brown Butter and Rosemary
- One 3-pound 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 fresh rosemary
- Salt and pepper
- 2/3 pound lasagna noodles, broken into pieces (use whole wheat pasta!)
- 4 tablespoons butter (unsalted butter works great)
- 1 teaspoon fresh lemon juice
- 1/2 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. (I browned the meat in this pan first- then wiped out and used for the butter)
- Add the roasted squash, brown butter (and meat if you added) and 1/3 cup Parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining Parmesan.