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To get started with this particular recipe, we have to first prepare a few components. You can cook butternut squash farfalle using 13 ingredients and 9 steps. Here is how you cook that.
Composition needed to cook Butternut Squash Farfalle:
- 2 C farfalle noodles; measured dry
- 1 butternut squash; peeled, seeded, & small dice
- 1 yellow onion; medium dice
- 4 cloves garlic; minced
- 1 C heavy cream; warm on stove
- 3 T butter; cubed
- 1.5 C vegetable stock
- 1 T orange peel seasoning
- 1/2 bundle parsley
- 1/4 C pine nuts; toasted
- 1/4 C romano cheese; grated
- as needed olive oil
- as needed kosher salt & black pepper
Steps to serve 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.
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