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Butternut Squash Pasta {w/ rosemary, mushrooms & brown butter}

Posted Oct 06 2010 1:10pm

Post image for Butternut Squash Pasta {w/ rosemary, mushrooms & brown butter}

I love Fall. Have I said that here before? Oh, only 2753 times? Good.

As if I needed yet another reason to love this season, in walks butternut squash. {{{ VOICES OF ANGELS! }}}

Last night’s dinner was all Designer Husbands doing. He stopped by the grocery store on his way home and was lacking inspiration for what to fix. So, he thumbed through an Everyday with Rachel Ray magazine {he knows I love it} to see if anything sounded good. This is his spin on a recipe that caught his eye.

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One 3-pound butternut squash – peeled, seeded & cut in to 1/2″ cubes

One onion, chopped

2 cups sliced or chopped mushrooms

3 1/2 tablespoons Extra-Virgin Olive Oil

1 1/2 tablespoons chopped fresh rosemary

2/3 pound lasagna noodles, broken in to pieces

4 tablespoons Earth Balance

1 teaspoon fresh lemon juice

1/2 cup grated parmesan cheese (or nutritional yeast for vegan/non-dairy)

3 tablespoons pine nuts, toasted

Salt & pepper

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Preheat oven to 400 degrees.

Toss squash, 2 1/2 tablespoons olive oil, onion & rosemary in large bowl. Season with salt & pepper, Place on baking sheet & roast until squash is tender {25-30 mins}

Cook the pasta until al dente. Drain & transfer to a large bowl.

In a medium skillet, heat 1 tablespoon extra virgin olive oil & minced garlic until aromatic. Add mushrooms and cook until soft.

Brown 4 tablespoons of earth balance in a small skillet by melting it over medium heat, stirring occasionally, until golden. Stir in the lemon juice.

Add the roasted squash, brown butter, mushrooms,  1/3 cup parm or nutritional yeast to the pasta & toss; season with salt & pepper. Top with pine nuts & remaining parm or nutrional yeast

Enjoy!

This was so fantastic and I couldn’t believe how amazing the house smelled when I came home to this cooking. YUM! Again, I love Fall :)

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