1 butternut squash, about 1 ½ pounds, peeled and cut into 3/4-inch cubes6 tablespoons extra virgin olive oilKosher salt and freshly ground black pepper3/4 cup toasted walnut halves2 cups vegetable stock4 tablespoons white balsamic vinegar1 clove garlic, minced16 ounces dry farfalle, penne or fusilli pasta12 sage leaves, thinly sliced1/4 cup fresh whole Italian parsley leaves¾ cup finely grated Grana Padano
Preheat an oven to 400F. Toss the squash cubes with 2 tablespoons of the olive oil, and season with salt and pepper and place on a baking sheet. Bake until tender, about 20 minutes. Reduce the oven temperature to 350F. Place the walnuts on a baking sheet and toast until light golden, 5-8 minutes. Remove from the oven and let cool. Chop the walnuts coarsely.
In the meantime, place the vegetable stock in a saucepan over high heat and reduce until ½ cup remains, 8 to 10 minutes.
In a large bowl, whisk together the remaining 4 tablespoons olive oil, vinegar, garlic, salt and pepper. Add to the reduced vegetable stock.
Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, 10 to 12 minutes. Drain the pasta and toss the pasta immediately with the butternut squash, vegetable stock mixture, sage, parsley, and Grana Padano. Toss well, place on a platter and serve immediately.
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