I’m back! DH and I had a fabulous weekend in Denver, eating, drinking and making merry. Great pub food, jazz, amazing noodles at Bones, wine tasting, and uber-delish (and future blog subjects!) home-grilled cedar plank salmon and pear tatin! I hope you all had a great weekend and had somethin’ yummy at least once each day.
Last summer I planted butternut squash for the first time. Their leafy vines wandered all over my garden, leaving pretty tawny-gold fruit when everything frosted off in the fall. Tonight, the very last of that squash came up from the cellar and provided a lovely, savory dinner.
I ripped this recipe out of a magazine…maybe Food and Wine? Maybe Rachel Ray? Don’t remember the magazine, do remember the yummy! The combination of butternut, rosemary and parmesan cheese gives this dish a decidedly fall-ish flavor, but there were no complaints that it was out-of-season around here! Gather just a few things and end up with tons of yumminess:
- One 3-pound butternut squash–peeled, seeded, cubed into 1/2 inch pieces (The equivalent of 6-8 cups.)
- 1 large or 2 small onions, chopped
- 2 1/2 TBSP extra virgin olive oil
- 1 1/2 TBSP chopped fresh rosemary
- Salt and pepper
- 2/3 pound lasagne noodles, broken into pieces and cooked according to package directions (This is 14 standard-size, regular-cook noodles.)
- 4 TBSP butter
- 1 tsp fresh lemon juice
- 1/2 cup grated parmesan cheese
- 3 TBSP pine nuts, toasted
Preheat oven to 400 F. Toss squash, onion, olive oil, rosemary, salt and pepper in a large bowl.
Place the squash mixture in a roasting pan and roast until squash is tender, about 30 minutes.
Meanwhile, break up the pasta, cook according to package directions, drain and set aside.
While pasta water comes to a boil, toast the pine nuts in a small dry pan over medium heat. Watch them carefully and stir occasionally. You’ll be able to smell them when the toasting begins. Set aside.
In a small skillet, melt the butter over medium heat and cook, stirring occasionally until golden in color–about 7 minutes. Remove from heat and stir in the lemon juice. The juice will bubble up in the hot butter and may splatter.
When squash is cooked, combine with brown butter, 1/3 of the parmesan, and pasta. Toss and season with additional salt and pepper to taste. Plate, topping with remaining parmesan and pine nuts.
Yum-yum-yummy! I love the texture the lasagne noodle pieces in this recipe, but I’m sure any large-ish pasta would hold up to the fall flavor of the roasted squash. If you’re thinking wine pairing, I’d pick an oaked Chardonnay, like Whitewater Hill’s Barrel Select Chardonnay. Yummy!
As I’m writing this, I’m reminded of a pumpkin pasta roll I’ve had and thinking the roasted squash part of this recipe would translate well to a squash lasagne with a white cheese sauce….mmmm….next year’s squash!