Roasted Butternut Squash Pasta with Brown Butter and Rosemary

INGREDIENTS

butternut squash, peeled, seeded and cut into 1/2” cubes

1/2 cup

chopped onion

2 tbsp

extra virgin olive oil

1 tbsp

chopped fresh rosemary

salt and pepper

8 oz

short cut pasta

4 tbsp

butter

1 tsp

fresh lemon juice

1/2 cup

grated Parmesan cheese, divided

3 tbsp

toasted pine nuts, walnuts,or a combination of both