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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!

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, butternut squash farfalle. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Butternut Squash Farfalle is one of the most popular of recent trending meals in the world. It's easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Butternut Squash Farfalle is something that I've loved my entire life. They're nice and they look wonderful.

To begin 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 it.

The ingredients needed to make Butternut Squash Farfalle:

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