Farfalle with Butternut Squash
- 3 cups cubed peeled butternut squash (about 1 pound)
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup walnut halves
- 8 ounces uncooked farfalle (bow tie pasta)
- 1 1/2 cups organic vegetable stock
- 1 1/2 tablespoons white balsamic vinegar
- 1 garlic clove, minced
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tablespoon minced fresh sage
- 2 ounces vegetarian Parmesan cheese, shaved (about 1/2 cup)
- calories 317
- fat 13.3 g
- satfat 2.9 g
- monofat 4.8 g
- polyfat 4.6 g
- protein 11 g
- carbohydrate 41 g
- fiber 3 g
- cholesterol 8 mg
- iron 2 mg
- sodium 292 mg
- calcium 164 mg
How to Make It
Preheat oven to 400°.
Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400° for 15 minutes or until tender. Add walnuts to baking sheet; bake at 400° for 5 minutes or until toasted. Cool slightly; coarsely chop walnuts.
Cook pasta according to package directions, omitting salt and fat. Drain.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov