Farfalle with Butternut Squash, Walnuts and Grana Padano

IngredientsPasta, Walnuts
Menu PartEntree
Cuisine TypeItalian
Farfalle with Butternut Squash, Walnuts and Grana Padano

Chef Joanne Weir


Sausalito, Calif.

Chef Joanne Weir frequently travels to Italy and other areas in the Mediterranean, a region that inspired this plant-forward pasta dish. The combination of butternut squash, toasted walnuts, garlic and sage spotlights fall colors and flavors.


1 butternut squash (1½ pounds), peeled and cut into 3/4-inch cubes

6 tbsp. extra virgin olive oil, divided

Kosher salt and freshly ground black pepper

3/4 cup walnuts halves, toasted

2 cups vegetable stock

4 tbsp. white balsamic vinegar

1 clove garlic, minced

16 oz. farfalle pasta

12 sage leaves, thinly sliced

1/4 cup fresh Italian parsley leaves

¾ cup finely grated Grana Padano cheese


  1. Preheat an oven to 400 F. Toss squash cubes with 2 tablespoons olive oil and season with salt and pepper; spread onto baking sheet. Bake about 20 minutes or until tender.
  2. Remove roasted squash and reduce oven temperature to 350 F. Spread walnuts on baking sheet and toast 5 to 8 minutes or until light golden. Remove from oven and let cool. Coarsely chop walnuts, leaving some halves whole for garnish.
  3. Meanwhile, pour vegetable stock into saucepan over high heat; cook 8 to 10 minutes or until reduced to ½ cup.
  4. In large bowl, whisk together remaining 4 tablespoons olive oil, vinegar, garlic, salt and pepper. Stir into reduced vegetable stock; set aside.
  5. Bring large pot of salted water to a boil. Add farfalle and cook 10 to 12 minutes or until al dente.
  6. Drain pasta and transfer to a large bowl. Toss immediately with butternut squash, walnuts, vegetable stock mixture, sage, parsley and Grana Padano. Toss well, plate and serve immediately.

Photo courtesy of California Walnuts

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