Recipe: Perfect Butternut Squash Farfalle

Butternut Squash Farfalle. Heat a large saute pan with enough oil to cover the bottom. Remove from oven and let cool. Farfalle Pasta with Butternut Squash & Turkey Italian Sausage.

If I had more time, I would roast it in the oven. Butternut squash is my favorite vegetable. The color is exquisite, it's naturally sweet, healthy, low in calories and very versatile. You can cook Butternut Squash Farfalle using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Butternut Squash Farfalle

1. Prepare 2 C of farfalle noodles; measured dry.
2. Prepare 1 of butternut squash; peeled, seeded, & small dice.
3. Prepare 1 of yellow onion; medium dice.
4. It's 4 cloves of garlic; minced.
5. Prepare 1 C of heavy cream; warm on stove.
6. You need 3 T of butter; cubed.
7. You need 1.5 C of vegetable stock.
8. Prepare 1 T of orange peel seasoning.
9. Prepare 1/2 bundle of parsley.
10. It's 1/4 C of pine nuts; toasted.
11. Prepare 1/4 C of romano cheese; grated.
12. Prepare as needed of olive oil.
13. It's as needed of kosher salt & black pepper.

I purée it for soups, roast it to toss in salads, tostadas, and of course, pastas, like this Farfalle Pasta with Roasted Butternut Squash! (This post contains affiliate links. Put the pasta in a bowl and mix with a little olive oil to keep it from sticking. For more even browning you could toss the squash halfway through, but I didn't find this step necessary. There are several seasonal ingredients we gravitate toward in the fall, including apples, pumpkins, cranberries, and, of course, butternut squash.

Butternut Squash Farfalle instructions

1. Heat vegetable stock in a small sauce pot to a simmer. Reduce to 1/2 C.
2. Heat a large saute pan with enough oil to cover the bottom..
3. Add butternut squash and onions. Season with salt and pepper. Saute on medium heat until squash is thoroughly caramelized and cooked, about 5-8 minutes. Add garlic during last 30 seconds of cooking time..
4. Boil noodles until al dente. Reserve 1/2 C water. Drain. Drizzle enough extra virgin olive oil atop the noodles to fully coat..
5. Transfer butternut squash mixture, parsley, pine nuts, cheese, orange peel seasoning, and vegetable stock to a food processor. Puree until combined..
6. Transfer butternut puree to a large sauce pot. Add butter while shaking pan and stirring with a wooden spoon. This is a french technique called monte au buerre, "mount the butter".
7. Ladle a scoop of puree into the cream. Whisk. Repeat one more time. Stir cream into puree. Simmer for 5 minutes..
8. Ladle as much sauce as desired into a mixing bowl with the noodles. Toss. Serve..
9. Variations; Brown sugar, allspice, pumpkin, mace, cinnamon, nutmeg, pumpkin pie spice, clove, ginger, honey, apple, arugula, spinach, artichoke, basil, white beans, cardamom, carrots, white wine, cider vinegar, balsamic, thyme, sherry, sunflower seeds, shallots, sesame seeds, savory, rosemary, sage, saffron, crushed pepper flakes, cayenne, jalapenos, ancho chile, chipotle, lime, cheddar, asiago, ricotta, cream cheese, gruyere, parmesean, pecorino, walnuts, pecans, celery root, celery, chickpeas, chives, cilantro, coriander seed, curry, maple, corn, fennel, cumin, herbes de provence, rosemary, coconut milk, mushrooms, almonds, pistachios, pumpkin seeds, peanuts, hazelnuts, lemongrass, leeks, kale, canola oil, scallions, oregano, smoked paprika, red onion,.

Soft and creamy when cooked, with the ability to. Place squash halves in a shallow pan and cover with water. Add olive oil and diced butternut squash to a medium skillet. Add milk and bring to a simmer. Meanwhile, cook pasta according to the package directions.