Farfalle with Butternut Squash

By á-29897

6 servings, about 1 cup each: Amount per serving
Calories: 317
Fat: 13.3g
Saturated fat: 2.9g
Monounsaturated fat: 4.8g
Polyunsaturated fat: 4.6g
Protein: 11g
Carbohydrate: 41g
Fiber: 3g
Cholesterol: 8mg
Iron: 2mg
Sodium: 292mg
Calcium: 164mg

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)

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400° for 15 minutes or until tender. Add walnuts to baking sheet; bake at 400° 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.