Autumn Pasta with Roasted Butternut Squash + Pine Nuts

     Every fall, I make it my mission to squeeze in as many autumn inspired recipes as possible!  Butternut squash is one of my all-time favorite fall ingredients and there's so many different ways to use it!  This recipe is for a super easy garlic butter pasta with fresh herbs that's topped with roasted butternut squash, onions, pine nuts, and Parmesan cheese.  The simplicity of this dish really lets the flavors of the butternut squash shine and roasting the vegetables with the pine nuts gives the squash the deepest, smokiest flavor.  I used casarecce pasta for this recipe which is becoming my favorite pasta to use (but you can really use any pasta for this).  Overall I just love the size, shape, and texture of this pasta and it ended up being perfect for this recipe.  It can sometimes be hard to find, but I'm always able to get it at Whole Foods and Kroger.  I recommend serving this dish with a side salad for a touch of brightness.  My husband threw together an arugula salad with olive oil and lemon dressing and a bit of Parmesan, and it was perfect!  I hope you enjoy this autumn-inspired pasta as much as we did!

xoxo

Emily

1 lb. casarecce pasta

2-3 cups butternut squash, peeled and chopped into bite-size pieces

1/4 cup chopped yellow onion

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons minced garlic

1 teaspoon each salt + pepper

1/4 cup pine nuts

1/3 cup Parmesan cheese

for the sauce:

1/2 cup olive oil

6 tablespoons of salted butter

1 1/2 tablespoons minced garlic

1/2 tablespoon fresh lemon thyme

1/2 tablespoon fresh oregano

salt and pepper to taste

1.  Preheat the oven to 275 degrees and cover a baking sheet or pan with foil. 

2.  Bring a large pot of salted water to a boil, then add your pasta. Cook for about 10 minutes or until al dente.  Drain.

3. Add your squash and onions to a mixing bowl and cover with olive oil, balsamic, garlic, salt and peppper; then mix everything together to coat the vegetables.

4. Spread your vegetables onto the foil-covered baking sheet in a single layer.  Pour any extra olive oil/vinegar mix onto to vegetables.

5. Cook the vegetables at 275 for about 30 minutes.  Then add the pine nuts to pan and increase the temperature to 450.  Roast an additional 10 minutes or until slightly charred on the edges (you may have to toss or flip vegetables a few times while they're roasting to prevent burning).

6. While your vegetables are cooking, you can begin making the sauce.  Add olive oil, butter, and garlic to a saucepan on medium heat.  Stir until the butter is melted, then add your herbs and seasonings.  

7.  Add your cooked pasta into the saucepan and stir well until the pasta is coated with sauce.  

8.  Plate your pasta and sauce then top with the roasted vegetables and pine nuts on top.  Finish by sprinkling with Parmesan cheese.