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I was initially going to make this a "Squash Week" before I realized there are no less than a gazillion types of squash, and they all deserve their own ingredient spotlight. Heat salted pasta water to boiling and cook the farfalle until al dente. They can be served as appetizers, a side or on top of salads for protein!

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, butternut squash farfalle. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Butternut Squash Farfalle is one of the most well liked of current trending meals in the world. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Butternut Squash Farfalle is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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 of farfalle noodles; measured dry.
2. {Make ready 1 of butternut squash; peeled, seeded, & small dice.
3. {Prepare 1 of yellow onion; medium dice.
4. {Take 4 cloves of garlic; minced.
5. {Take 1 C of heavy cream; warm on stove.
6. {Make ready 3 T of butter; cubed.
7. {Prepare 1.5 C of vegetable stock.
8. {Get 1 T of orange peel seasoning.
9. {Get 1/2 bundle of parsley.
10. {Make ready 1/4 C of pine nuts; toasted.
11. {Take 1/4 C of romano cheese; grated.
12. {Make ready as needed of olive oil.
13. {Get as needed of kosher salt & black pepper.

Season with salt and pepper; cover loosely with foil. Bake until squash and shallot are very soft. Sweet squash is the perfect counterpoint to. To roast the squash, simply place the seasoned squash onto two large baking sheets lined with aluminum foil for easy cleanup.

Steps 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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