Butternut Squash Walnut Parmesan Pasta

Name: Butternut Squash Walnut Parmesan Pasta
Prep time: 25 min
Cook time: 28 min
Total time: 58 min
Ingredients: 1 cup walnut halves; 1 (1 1/4 pound) butternut squash, peeled and cut into 1/2-inch cubes; 1 medium yellow onion, cut into 1-inch pieces; 2 tablespoons olive oil; 2 teaspoons kosher salt, plus salt for pasta water; 1 teaspoon ground black pepper, divided; 1 pound rotini pasta; 1 (5 ounce) wedge Stella® Parmesan Cheese, shredded; 3 sage leaves, roughly chopped, plus additional leaves for garnish, if desired; 1 cup chicken broth; 0.5 cup heavy cream; 1 teaspoon apple cider vinegar; 1 pinch Pinch red pepper flakes

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

Recipe by Stella Cheese

Updated on June 4, 2020

2

Prep Time:

25 mins

Cook Time:

28 mins

Additional Time:

5 mins

Total Time:

58 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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

Directions

Preheat oven to 350 degrees F.
Place walnuts on rimmed baking pan. Transfer to oven and bake 8 minutes. Transfer walnuts to small bowl. Leave oven on.
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.
Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions.
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.
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.
Let pasta stand 5 minutes before serving (sauce will continue to thicken). Serve pasta garnished with reserved cheese and additional sage leaves, if desired.

Nutrition Facts (per serving)

636	Calories
30g	Fat
74g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 636
% Daily Value *
Total Fat 30g	38%
Saturated Fat 10g	49%
Cholesterol 45mg	15%
Sodium 1176mg	51%
Total Carbohydrate 74g	27%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 22g
Vitamin C 22mg	109%
Calcium 348mg	27%
Iron 4mg	21%
Potassium 626mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.