Pasta with Squash, Brown Butter and Rosemary

One 3-pound butternut squash - peeled, seeded and cut into 1/2-inch cubes
1 onion, chopped
2 1/2 T extra-virgin olive oil
1 1/2 T chopped fresh rosemary
salt and pepper
2/3 pound lasagna noodles, broken into pieces
4 T butter
1 t fresh lemon juice
1/2 c grated Parmesan cheese
3 t pine nuts, toasted

1. Preheat the oven to 400. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on a baking sheet and roast until the squash is tender, about 30 min.
2. Meanwhile, in a 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 min. Stir in the lemon juice.
4.Add the roasted squash, brown butter and 1/3 c Parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining Parmesan.

I mad this for dinner tonight (Gasp!) and it was actually pretty good. (Double Gasp!)