Farfalle With Butternut Squash Recipe

Name: Farfalle With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed peeled butternut squash (about 1 pound); 2 tablespoons extra-virgin olive oil, divided; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup walnut halves; 8 ounces uncooked farfalle (bow tie pasta); 1 1/2 cups organic vegetable stock; 1 1/2 tablespoons white balsamic vinegar; 1 garlic clove, minced; 1/4 cup fresh flat-leaf parsley leaves; 1 tablespoon minced fresh sage; 2 ounces vegetarian Parmesan cheese, shaved (about 1/2 cup)

Servings: persons

3 cups cubed peeled butternut squash (about 1 pound)
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup walnut halves
8 ounces uncooked farfalle (bow tie pasta)
1 1/2 cups organic vegetable stock
1 1/2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon minced fresh sage
2 ounces vegetarian Parmesan cheese, shaved (about 1/2 cup)

1
Preheat oven to 400u00b0.
2
Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400u00b0 for 15 minutes or until tender. Add walnuts to baking sheet; bake at 400u00b0 for 5 minutes or until toasted. Cool slightly; coarsely chop walnuts.
3
Cook pasta according to package directions, omitting salt and fat. Drain.
4
Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer 8 minutes or until reduced to 1/2 cup. Combine pasta, squash mixture, walnuts, stock mixture, parsley, and sage in a large bowl; toss to coat. Sprinkle with cheese.

1593

kcal

Calories

169

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups cubed peeled butternut squash (about 1 pound), 2 tablespoons extra-virgin olive oil, divided, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Farfalle With Butternut Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle With Butternut Squash

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