Butternut Squash Farfalle
Butternut Squash Farfalle

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash farfalle. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Butternut Squash Farfalle is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Butternut Squash Farfalle is something that I have loved my whole life.

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

The ingredients needed to make Butternut Squash Farfalle:
  1. Prepare 2 C farfalle noodles; measured dry
  2. Make ready 1 butternut squash; peeled, seeded, & small dice
  3. Make ready 1 yellow onion; medium dice
  4. Get 4 cloves garlic; minced
  5. Prepare 1 C heavy cream; warm on stove
  6. Make ready 3 T butter; cubed
  7. Take 1.5 C vegetable stock
  8. Take 1 T orange peel seasoning
  9. Make ready 1/2 bundle parsley
  10. Get 1/4 C pine nuts; toasted
  11. Take 1/4 C romano cheese; grated
  12. Prepare as needed olive oil
  13. Make ready 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.
  9. Variations; Brown sugar, allspice, pumpkin, mace, cinnamon, nutmeg, pumpkin pie spice, clove, ginger, honey, apple, arugula, spinach, artichoke, basil, white beans, cardamom, carrots, white wine, cider vinegar, balsamic, thyme, sherry, sunflower seeds, shallots, sesame seeds, savory, rosemary, sage, saffron, crushed pepper flakes, cayenne, jalapenos, ancho chile, chipotle, lime, cheddar, asiago, ricotta, cream cheese, gruyere, parmesean, pecorino, walnuts, pecans, celery root, celery, chickpeas, chives, cilantro, coriander seed, curry, maple, corn, fennel, cumin, herbes de provence, rosemary, coconut milk, mushrooms, almonds, pistachios, pumpkin seeds, peanuts, hazelnuts, lemongrass, leeks, kale, canola oil, scallions, oregano, smoked paprika, red onion,

So that’s going to wrap it up for this special food butternut squash farfalle recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!