Butternut Squash Pasta with Walnuts
INGREDIENTS
1 medium butternut squash, diced
1 tablespoon olive oil
2 tablespoons butter
½ white onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
Salt and pepper, to taste
½ cup grated parmesan cheese
⅓ cup Mariani Walnuts
10 sage leaves, torn
12 oz. pasta of choice
INSTRUCTIONS:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Toss the butternut squash with the olive oil. Place on the baking sheet and bake for 35 minutes, until slightly brown around the edges.
While the squash is baking, cook the pasta according to the directions on the box.
Melt the butter in a medium saucepan over medium heat. Add the onions and sauté for 5-6 minutes, until translucent. Add the garlic and sauté for an additional 2 minutes. Remove from heat and set aside.
When the butternut squash is finished baking, add it to a food processor with the sautéd garlic and onion and the vegetable broth. Blend until smooth.
Add the butternut squash sauce to the saucepan that you used to sauté the onion and garlic. Turn to medium-low heat. Add the parmesan cheese. Stir the cheese into the sauce until it is melted and combined.
Add the walnuts to a small skillet over medium heat. Toss over heat for 3-4 minutes, until toasted.
Add the pasta and butternut squash sauce to a large serving bowl and stir to coat the pasta. Sprinkle the walnuts and torn sage on top.
