Imagine twirling your fork into a plate of golden, perfectly roasted butternut squash nestled among delicate farfalle pasta, each bite promising a symphony of rustic Italian flavors. This isn't just another pasta dish—it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a comforting weeknight dinner, this Farfalle with Butternut Squash recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz farfalle pasta
- 1 small butternut squash, peeled and diced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1 tsp sage, dried
- Salt and pepper to taste
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for roasting the butternut squash.
- Peel the butternut squash, remove seeds, and cut into small, uniform 1/2-inch cubes. This ensures even roasting and consistent texture.
- Toss the diced squash with 1 tablespoon of olive oil, dried sage, salt, and pepper in a mixing bowl until the pieces are evenly coated.
- Spread the seasoned squash cubes on the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow proper caramelization.
- Roast the butternut squash in the preheated oven for 20-25 minutes, stirring once halfway through, until the edges are golden brown and the squash is tender.
- While the squash is roasting, bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the pasta. This starchy water will help create a smooth sauce later.
- In a large serving bowl, combine the cooked pasta, roasted butternut squash, remaining olive oil, and grated Parmesan cheese.
- If using, lightly toast the chopped walnuts in a dry skillet for 2-3 minutes until fragrant, then sprinkle over the pasta.
- Gently toss the pasta mixture, adding reserved pasta water as needed to create a creamy consistency. Adjust seasoning with additional salt and pepper to taste.
- Serve immediately, garnishing with extra Parmesan cheese and a sprinkle of fresh sage if desired.
Tips
- • For the most even roasting, cut your butternut squash into uniform 1/2-inch cubes. This ensures each piece caramelizes beautifully. • Don't discard your pasta water! The starchy liquid is liquid gold for creating a silky, creamy sauce. • Toast your walnuts briefly to enhance their nutty flavor and add a delightful crunch. • Use freshly grated Parmesan for the richest flavor—pre-grated cheese can't compare. • If you want extra depth, try adding a pinch of red pepper flakes for a subtle heat. • For a vegetarian protein boost, consider adding some crispy chickpeas on top.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
