Stella® Butternut Squash Walnut Parmesan PastaStella® Butternut Squash Walnut Parmesan Pasta
Stella® Butternut Squash Walnut Parmesan Pasta

Stella® Butternut Squash Walnut Parmesan Pasta

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Recipe - Gourmet Garage Corporate
Stella®ButternutSquashWalnutParmesanPasta.jpg
Stella® Butternut Squash Walnut Parmesan Pasta
Prep Time15 Minutes
Servings6
Cook Time40 Minutes
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 tbs Olive Oil
2 tbs Kosher Salt, plus salt for pasta water
1 tsp Ground Black Pepper, divided
1 lb 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 tsp Apple Cider Vinegar
Pinch Red Pepper Flakes
Directions

1) 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.

 

2) 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.

 

3) Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions.

 

4) 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.

 

5) 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.

 

6) Let pasta stand 5 minutes before serving (sauce will continue to thicken). Serve pasta garnished with reserved cheese and additional sage leaves, if desired.

 

15 minutes
Prep Time
40 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 cup Walnut Halves
Diamond of California Chopped Walnuts, 8 oz
Diamond of California Chopped Walnuts, 8 oz
$8.19$1.02/oz
1 medium Butternut Squash (about 1-1/4 pounds), peeled and cut into 1/2-inch cubes
Fresh Organic Butternut Squash
Fresh Organic Butternut Squash
$7.77 avg/ea$2.99/lb
1 Medium Yellow Onion, cut into 1-inch pieces
Fresh Spanish Onion
Fresh Spanish Onion
$2.49 avg/ea$1.99/lb
2 tbs Olive Oil
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
$25.99$1.02/fl oz
2 tbs Kosher Salt, plus salt for pasta water
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
1 tsp Ground Black Pepper, divided
Coarse Ground Black Pepper  , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz
1 lb Rotini Pasta
Banza Rotini Made from Chickpeas Pasta, 8 oz
Banza Rotini Made from Chickpeas Pasta, 8 oz
$5.99$0.75/oz
1 (5 oz) Stella® Parmesan Freshly Grated Cup or Wedge, shredded
Not Available
3 Sage Leaves, roughly chopped, plus additional leaves for garnish, if desired
Belton Farm Sage Derby Cheese
Belton Farm Sage Derby Cheese
$17.99/lb$17.99/lb
1 cup Chicken Broth
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
Pacific Foods Organic Low Sodium Free Range Chicken Broth, 32 oz
On Sale! Limit 4
$6.15 was $6.99$0.19/fl oz
1/2 cup Heavy Cream
Farmland Fresh Dairies Heavy Cream, 1 pint
Farmland Fresh Dairies Heavy Cream, 1 pint
$5.99$0.37/fl oz
1 tsp Apple Cider Vinegar
Bragg Organic Apple Cider Vinegar, 16 fl oz
Bragg Organic Apple Cider Vinegar, 16 fl oz
$6.39$0.40/fl oz
Pinch Red Pepper Flakes
Morton & Bassett Red Chili Flakes   , 1.3 oz
Morton & Bassett Red Chili Flakes , 1.3 oz
$8.99$6.92/oz

Directions

1) 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.

 

2) 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.

 

3) Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions.

 

4) 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.

 

5) 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.

 

6) Let pasta stand 5 minutes before serving (sauce will continue to thicken). Serve pasta garnished with reserved cheese and additional sage leaves, if desired.