Butternut Squash Walnut Parmesan Pasta
Photo and Recipe courtesy of Foxes Love Lemons
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Ingredients
- 1 cup walnut halves
- 1 medium butternut squash (about 1-1/4 pounds), peeled and cut into 1/2-inch cubes
- 1 medium yellow onion, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, plus salt for pasta water
- 1 teaspoon ground black pepper, divided
- 1 pound rotini pasta
- 1 (5 oz) Stella® Parmesan Freshly Grated cup or wedge, shredded
- 3 sage leaves, roughly chopped, plus additional leaves for garnish, if desired
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon apple cider vinegar
- Pinch red pepper flakes
Directions
- Preheat oven to 350 degrees F. Place walnuts on rimmed baking pan. Transfer to oven and bake 8 minutes. Transfer walnuts to small bowl. Leave oven on.
- Add squash and onion to same rimmed baking pan. Drizzle with oil and sprinkle with salt and 1/2 teaspoon black pepper; toss until well combined. Transfer to oven and bake 15 minutes or until squash is very tender.
- Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions.
- Set aside 1/2 cup cheese for garnish. Add remaining cheese, 3 sage leaves, broth, cream, vinegar, red pepper flakes, walnuts, squash mixture and remaining 1/2 teaspoon black pepper to blender and blend until smooth.
- Transfer sauce to large pot. Heat over medium heat 3 minutes, stirring occasionally. Drain pasta and add to pot with sauce. Cook 2 minutes or until warmed through, stirring frequently.
- Let pasta stand 5 minutes before serving (sauce will continue to thicken). Serve pasta garnished with reserved cheese and additional sage leaves, if desired.
