Farfalle with Butternut Squash
Recipe: #37722
November 12, 2021
Categories: Side Dishes, Walnut, Bow-Tie, Squash Southern, Oven Roast, No Eggs, Vegetarian, more
"A meatless pasta meal that is filling because of the butternut squash. Can be served as a side or a main dish."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (374.4 g)
- Calories 1629.4
- Total Fat - 176.6 g
- Saturated Fat - 92.9 g
- Cholesterol - 380.2 mg
- Sodium - 1939.5 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 1.3 g
- Sugars - 1.8 g
- Protein - 8.6 g
- Calcium - 201.5 mg
- Iron - 1 mg
- Vitamin C - 5.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 400º.
Step 2
Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400º for 15 minutes, or until tender. Add the walnuts to the baking sheet and continue to bake for 5 minutes or until toasted.
Step 3
Remove from the oven. Let the walnuts cool slightly and chop coarsely.
Step 4
While the squash is in the oven, start the pasta. Cook the pasta according to the package directions, omitting salt and fat. Drain.
Step 5
Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer for 8 minutes or until the liquid is reduced to 1/2 cup.
Step 6
Combine the pasta, squash mixture, walnuts, stock mixture, parsley, and sage in a large bowl; toss to coat. Sprinkle with the cheese.
Tips
No special items needed.
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