Butternut Squash Farfalle
Butternut Squash Farfalle

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash farfalle. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Butternut Squash Farfalle is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Butternut Squash Farfalle is something that I’ve loved my entire life.

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

The ingredients needed to make Butternut Squash Farfalle:
  1. Prepare 2 C farfalle noodles; measured dry
  2. Get 1 butternut squash; peeled, seeded, & small dice
  3. Prepare 1 yellow onion; medium dice
  4. Make ready 4 cloves garlic; minced
  5. Get 1 C heavy cream; warm on stove
  6. Take 3 T butter; cubed
  7. Get 1.5 C vegetable stock
  8. Make ready 1 T orange peel seasoning
  9. Take 1/2 bundle parsley
  10. Take 1/4 C pine nuts; toasted
  11. Get 1/4 C romano cheese; grated
  12. Take as needed olive oil
  13. Prepare 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,

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