Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash farfalle. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Butternut Squash Farfalle is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Butternut Squash Farfalle is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have butternut squash farfalle using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Farfalle:
- Make ready 2 C farfalle noodles; measured dry
- Take 1 butternut squash; peeled, seeded, & small dice
- Take 1 yellow onion; medium dice
- Prepare 4 cloves garlic; minced
- Make ready 1 C heavy cream; warm on stove
- Prepare 3 T butter; cubed
- Make ready 1.5 C vegetable stock
- Prepare 1 T orange peel seasoning
- Take 1/2 bundle parsley
- Prepare 1/4 C pine nuts; toasted
- Take 1/4 C romano cheese; grated
- Take as needed olive oil
- Get as needed kosher salt & black pepper
Steps to make Butternut Squash Farfalle:
- Heat vegetable stock in a small sauce pot to a simmer. Reduce to 1/2 C
- Heat a large saute pan with enough oil to cover the bottom.
- 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.
- Boil noodles until al dente. Reserve 1/2 C water. Drain. Drizzle enough extra virgin olive oil atop the noodles to fully coat.
- Transfer butternut squash mixture, parsley, pine nuts, cheese, orange peel seasoning, and vegetable stock to a food processor. Puree until combined.
- 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"
- Ladle a scoop of puree into the cream. Whisk. Repeat one more time. Stir cream into puree. Simmer for 5 minutes.
- Ladle as much sauce as desired into a mixing bowl with the noodles. Toss. Serve.
- 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 this up for this exceptional food butternut squash farfalle recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
