Farfalle with Butternut Squash Recipe
3 cups cubed peeled butternut squash (about 1 lb.)
2 tbsp. extra-virgin olive oil, divided
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ cup walnut halves
8 oz. uncooked farfalle
1½ cups organic vegetable stock
1½ tbsp. white balsamic vinegar
1 garlic clove, minced
¼ cup fresh flat-leaf parsley leaves
1 tbsp. minced fresh sage
2 oz. Parmesan cheese, shaved (about 1/2 cup)
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 for 15 minutes or until tender. Add walnuts to baking sheet; bake 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.
Per serving: 317 calories, 41g carbs, 3g fiber, 11g protein, 292mg sodium, 13.3g fat