Farfalle Pasta With Butternut Squash, Walnuts And Grana Padano

By Joanne Weir
Total Time
55 Mins
Serves
6
Meal
Dinner

DESCRIPTION

Combining hearty butternut squash with savory garlic and sage, toasted walnuts and Grana Padano cheese, this pasta dish offers an exciting array of fall flavors.

Prep Time
25 Mins
Cook Time
30 Mins
Total Time
55 Mins
Calories
600
Total Fat
27
Trans Fat
0
Polyunsaturated Fat
8
Cholesterol
10
Sodium
450
Carbohydrates
72
Dietary Fiber
6
Protein
18

Ingredients

  • 1 butternut squash, 1 ½ pounds, peeled and cut into 3/4-inch cubes
  • 6 tablespoons extra virgin olive oil
  • Kosher salt and black pepper, freshly ground
  • 3/4 cup California walnuts, toasted
  • 2 cups vegetable stock
  • 4 tablespoons white balsamic vinegar
  • 1 clove garlic, minced
  • 16 ounces farfalle pasta, dry
  • 12 sage leaves, thinly sliced
  • 1/4 cup Italian parsley leaves, fresh, whole
  • ¾ cup Grana Padano, finely grated

 

Preparation

  1. Preheat an oven to 400°F. Toss the squash cubes with 2 tablespoons of the olive oil, and season with salt and pepper and place on a baking sheet. Bake until tender, about 20 minutes.
  2. After the squash has finished roasting, reduce oven temperature to 350°F and place the walnuts on a baking sheet and toast until light golden, 5-8 minutes. Remove from the oven and let cool. Chop the walnuts coarsely.
  3. In the meantime, place the vegetable stock in a saucepan over high heat and reduce until ½ cup remains, 8 to 10 minutes.
  4. In a large bowl, whisk together the remaining 4 tablespoons olive oil, vinegar, garlic, salt and pepper. Add to the reduced vegetable stock.
  5. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, 10 to 12 minutes.
  6. Drain the pasta and toss the pasta immediately with the butternut squash, walnuts, vegetable stock mixture, sage, parsley and Grana Padano. Toss well, place on a platter and serve immediately.