Hi, I’m Joana. Today, I’m gonna show you how to make butternut squash farfalle recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Butternut Squash Farfalle Recipe
Butternut Squash Farfalle is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Butternut Squash Farfalle is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have butternut squash farfalle using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Farfalle:
- Get 2 C farfalle noodles; measured dry
- Make ready 1 butternut squash; peeled, seeded, & small dice
- Make ready 1 yellow onion; medium dice
- Prepare 4 cloves garlic; minced
- Make ready 1 C heavy cream; warm on stove
- Take 3 T butter; cubed
- Prepare 1.5 C vegetable stock
- Make ready 1 T orange peel seasoning
- Take 1/2 bundle parsley
- Prepare 1/4 C pine nuts; toasted
- Get 1/4 C romano cheese; grated
- Take as needed olive oil
- Get as needed kosher salt & black pepper
Steps to make Butternut Squash Farfalle:
- Heat vegetable stock in a small sauce pot to a simmer. Reduce to 1/2 C
- Heat a large saute pan with enough oil to cover the bottom.
- Add butternut squash and onions. Season with salt and pepper. Saute on medium heat until squash is thoroughly caramelized and cooked, about 5-8 minutes. Add garlic during last 30 seconds of cooking time.
- Boil noodles until al dente. Reserve 1/2 C water. Drain. Drizzle enough extra virgin olive oil atop the noodles to fully coat.
- Transfer butternut squash mixture, parsley, pine nuts, cheese, orange peel seasoning, and vegetable stock to a food processor. Puree until combined.
- Transfer butternut puree to a large sauce pot. Add butter while shaking pan and stirring with a wooden spoon. This is a french technique called monte au buerre, mount the butter
- Ladle a scoop of puree into the cream. Whisk. Repeat one more time. Stir cream into puree. Simmer for 5 minutes.
- Ladle as much sauce as desired into a mixing bowl with the noodles. Toss. Serve.
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