Simple Way to Prepare Favorite Butternut Squash Farfalle

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash farfalle. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Butternut Squash Farfalle is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Butternut Squash Farfalle is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook butternut squash farfalle using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Farfalle:

1. Take 2 C farfalle noodles; measured dry
2. Get 1 butternut squash; peeled, seeded, & small dice
3. Prepare 1 yellow onion; medium dice
4. Prepare 4 cloves garlic; minced
5. Prepare 1 C heavy cream; warm on stove
6. Take 3 T butter; cubed
7. Take 1.5 C vegetable stock
8. Take 1 T orange peel seasoning
9. Get 1/2 bundle parsley
10. Get 1/4 C pine nuts; toasted
11. Make ready 1/4 C romano cheese; grated
12. Take as needed olive oil
13. Get as needed kosher salt & black pepper

Instructions to make Butternut Squash Farfalle:

1. Heat vegetable stock in a small sauce pot to a simmer. Reduce to 1/2 C
2. Heat a large saute pan with enough oil to cover the bottom.
3. 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.
4. Boil noodles until al dente. Reserve 1/2 C water. Drain. Drizzle enough extra virgin olive oil atop the noodles to fully coat.
5. Transfer butternut squash mixture, parsley, pine nuts, cheese, orange peel seasoning, and vegetable stock to a food processor. Puree until combined.
6. 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"
7. Ladle a scoop of puree into the cream. Whisk. Repeat one more time. Stir cream into puree. Simmer for 5 minutes.
8. Ladle as much sauce as desired into a mixing bowl with the noodles. Toss. Serve.
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