Butternut Squash Walnut Parmesan Pasta

Take your family meal from good to gourmet with this appetizing Fall butternut squash pasta dish featuring Stella® Cheese.

• Preparation Time: 25 mins
• Cooking Time: 28 mins
• Total Time: 53 mins
• Calories: 636 Calories

Ingredients

• ½ cup heavy cream
• 1 cup walnut halves
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 pound rotini pasta
• 1 teaspoon ground black pepper, divided
• 1 teaspoon apple cider vinegar
• 1 medium yellow onion, cut into 1-inch pieces
• 1 (1 1/4 pound) butternut squash, peeled and cut into 1/2-inch cubes
• 2 teaspoons kosher salt, plus salt for pasta water
• 1 (5 ounce) wedge Stella® Parmesan Cheese, shredded
• 3 sage leaves, roughly chopped, plus additional leaves for garnish, if desired
• 1 pinch Pinch red pepper flakes

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Place walnuts on rimmed baking pan. Transfer to oven and bake 8 minutes. Transfer walnuts to small bowl. Leave oven on.

Step 3

Add squash and onion to same rimmed baking pan. Drizzle with oil and sprinkle with salt and 1/2 teaspoon black pepper; toss until well combined. Transfer to oven and bake 15 minutes or until squash is very tender.

Step 4

Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions.

Step 5

Set aside 1/2 cup Stella® Parmesan cheese for garnish. Add remaining cheese, 3 sage leaves, broth, cream, vinegar, red pepper flakes, walnuts, squash mixture, and remaining 1/2 teaspoon black pepper to blender and blend until smooth.

Step 6

Transfer sauce to large pot. Heat over medium heat 3 minutes, stirring occasionally. Drain pasta and add to pot with sauce. Cook 2 minutes or until warmed through, stirring frequently.

Step 7

Let pasta stand 5 minutes before serving (sauce will continue to thicken). Serve pasta garnished with reserved cheese and additional sage leaves, if desired.