Farfalle with Butternut Squash

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"A meatless pasta meal that is filling because of the butternut squash. Can be served as a side or a main dish."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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