I have been incorporated one to two vegetarian meals a week to our menu. I am LOVING it and the boys are eating more veggies. It is a win win at our house! I have made this recipe twice. It is now one of my husband's favorites. Enjoy!!!
Ingredients:
One 3 pound butternut squash - peeled, seeded and cut into 1/2 inch cubes
1 onion, chopped
2.5 tablespoons extra-virgin olive oil
Salt and pepper
2/3 pound lasagna noodles, broken into pieces
4 tablespoons butter
1 teaspoon fresh lemon juice
1/2 cup grated parmigiano reggiano cheese
3 tablespoons pine nuts
Directions:
1. Preheat oven to 400 degrees. In a large bowl, toss the squash, onion, and olive oil; season with salt and pepper. Place on baking sheet and roast until the squash is tender, about 30 minutes.
2. Meanwhile, in al 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 7 minutes. Stir in the lemon juice.
4. Add the roasted squash, brown butter and 1/3 cup parmigiano reggiano cheese to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining cheese.
Adapted from Everyday with Rachael Ray Magazine
