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 minutes.
Meanwhile, in a large pot of
boiling, salted water, cook the pasta
until al dente; drain and transfer to a
large bowl.
In a small skillet, melt the butter
over medium heat and cook, stirring
occasionally, until golden, about
7 minutes. Stir in the lemon juice.
Add the roasted squash, brown
butter and 1/3 cup parmesan to the
pasta and toss; season with salt and
pepper. Top with the pine nuts and
remaining parmesan.