Farfalle with Butternut Squash, Walnuts and Grana Padano
Chef Joanne Weir
Chef Joanne Weir frequently travels to Italy and other areas in the Mediterranean, a region that inspired this plant-forward pasta dish. The combination of butternut squash, toasted walnuts, garlic and sage spotlights fall colors and flavors.
1 butternut squash (1½ pounds), peeled and cut into 3/4-inch cubes
6 tbsp. extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
3/4 cup walnuts halves, toasted
2 cups vegetable stock
4 tbsp. white balsamic vinegar
1 clove garlic, minced
16 oz. farfalle pasta
12 sage leaves, thinly sliced
1/4 cup fresh Italian parsley leaves
¾ cup finely grated Grana Padano cheese
- Preheat an oven to 400 F. Toss squash cubes with 2 tablespoons olive oil and season with salt and pepper; spread onto baking sheet. Bake about 20 minutes or until tender.
- Remove roasted squash and reduce oven temperature to 350 F. Spread walnuts on baking sheet and toast 5 to 8 minutes or until light golden. Remove from oven and let cool. Coarsely chop walnuts, leaving some halves whole for garnish.
- Meanwhile, pour vegetable stock into saucepan over high heat; cook 8 to 10 minutes or until reduced to ½ cup.
- In large bowl, whisk together remaining 4 tablespoons olive oil, vinegar, garlic, salt and pepper. Stir into reduced vegetable stock; set aside.
- Bring large pot of salted water to a boil. Add farfalle and cook 10 to 12 minutes or until al dente.
- Drain pasta and transfer to a large bowl. Toss immediately with butternut squash, walnuts, vegetable stock mixture, sage, parsley and Grana Padano. Toss well, plate and serve immediately.
Photo courtesy of California Walnuts