Farfalle with Butternut Squash

Farfalle with Butternut Squash- Recipe

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)

Preparation

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.