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Roasted Butternut Squash Pasta with Brown Butter and Rosemary
  • prep: 15 min
  • cook: 40 min
  • total: 55 min
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  • servings:
  • Summary

    This vegetarian Roasted Butternut Squash Pasta with Brown Butter and Rosemary is made for fall! It is filled with roasted butternut squash, pasta and brown butter, and is a great cold night dinner idea!

    Ingredients

    • 1 (1½ lb) butternut squash, peeled, seeded and cut into ½” cubes
    • ½ cup chopped onion
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon chopped fresh rosemary
    • salt and pepper
    • 8 oz short cut pasta
    • 4 tablespoons butter
    • 1 teaspoon fresh lemon juice
    • ½ cup grated Parmesan cheese, divided
    • 3 tablespoons toasted pine nuts, walnuts,or a combination of both

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 344 % Daily Value *
    • Total Fat: 25 g 38.04%
    • Saturated Fat: 2 g 11.89%
    • Trans Fat: 0 g %
    • Cholesterol: 8 mg 2.54%
    • Sodium: 1645 mg 68.56%
    • Calcium: 495 mg 49.5%
    • Potassium: 112 mg 3.19%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.07%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 22 g %
    • Dietary Fiber: 2 g 6.8%
    • Sugar: 2 g
    • Protein: 14 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 2.14%
    • Vitamin C 6.27%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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