Butternut Squash Walnut Parmesan Pasta
Take your family meal from good to gourmet with this appetizing Fall butternut squash pasta dish featuring Stella® Cheese.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1cup walnut halves
- 1(1 1/4 pound) butternut squash, peeled and cut into 1/2-inch cubes
- 1medium yellow onion, cut into 1-inch pieces
- 2tablespoons olive oil
- 2teaspoons kosher salt, plus salt for pasta water
- 1teaspoon ground black pepper, divided
- 1pound rotini pasta
- 1(5 ounce) wedge Stella® Parmesan Cheese, shredded
- 3sage leaves, roughly chopped, plus additional leaves for garnish, if desired
- 1cup chicken broth
- ½cup heavy cream
- 1teaspoon apple cider vinegar
- 1pinch Pinch red pepper flakes
Instructions
Step 1
Preheat oven to 350 degrees F.Step 2
Place walnuts on rimmed baking pan. Transfer to oven and bake 8 minutes. Transfer walnuts to small bowl. Leave oven on.Step 3
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.Step 4
Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions.Step 5
Set aside 1/2 cup Stella® Parmesan 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.Step 6
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.Step 7
Let pasta stand 5 minutes before serving (sauce will continue to thicken). Serve pasta garnished with reserved cheese and additional sage leaves, if desired.