Pasta with Squash, Brown Butter and Rosemary

Pasta with Squash, Brown Butter and RosemaryServes 4

One 3-pound butternut squash- peeled, seeded and cut into 1/2 inch cubes
1 onion
2 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoon of dried)
Salt and pepper
2/3 pound lasagna noodles,  broken into pieces
4 tablespoons butter
1 teaspoon fresh lemon juice
1/2 cup grated parmesan cheese
3 tablespoon pine nuts, toasted

1.  Preheat oven to 400 degrees.  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.

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.

3.  In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 5-7 minutes.  Stir in the lemon juice.

4.  Add the roasted squash, brown butter and 1/3 cup parmesan to the pasta and toss; season with salt and pepper.  Top with pine nuts and remaining parmesan.

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