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Farfalle with Butternut Squash

Here's how you make Farfalle with Butternut Squash
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 3 cups cubed and peeled butternut squash (about 1 pound)
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup walnut halves
  • 8 ounces uncooked farfalle (Bow-tie pasta)
  • 1 1/2 cups vegetable stock
  • 1 1/2 tablespoons white balsamic vinegar (may use regular balsamic vinegar, but it may darken the pasta)
  • 1 garlic clove, minced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 tablespoon minced fresh sage
  • 2 ounces Parmesan cheese, shaved (about 1/2 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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