Walnut & Butternut Squash Pasta

Muspace Lofi - Brunch (Lofi)

walnut & butternut squash pasta- the perfect cozy recipe to make this season! This dish is full of warm fall flavors, and loaded with omega-3 rich @CA Walnuts to add the perfect nutty crunch. I always keep them stocked in my freezer for an easy way to add texture and flavor to my meals Roasted Butternut Squash & Walnut Pasta, serves 6: 2 lb butternut squash peeled & cubed, or about 4 cups pre-cubed 1 cup California walnuts, finely chopped 8 oz pasta of choice, I used rigatoni ½ cup reserved pasta water 1 cup finely shredded kale 2 shallots, sliced 3 tbsp butter, dairy or vegan ⅓ cup grated parmesan 1 tsp pumpkin pie spice, or substitute ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger spice Salt to taste Cinnamon Olive oil 2-3 sage leaves 1. Preheat the oven to 400 F 2. Add the cubed butternut squash to a sheet pan and toss together with a generous drizzle of olive oil, cinnamon and salt. Bake for 35 minutes, until tender 3. While that bakes, prepare your pasta as instructed on the package. Reserve ½ cup of pasta water and drain the pasta 4. Heat a large pan on medium heat and add in the butter. Once melted, add the shallots to the pan and cook for about 2-3 minutes. Optional: add the sage leaves to the melted butter for a richer sage flavor, or use as a garnish 5. Add in the chopped walnuts, pumpkin pie spice and a pinch of salt and stir together. Cook for another 2-3 minutes 6. Add in the pasta water, grated parmesan, kale and a light pinch of salt. Stir together for 1-2 minutes 7. Add in the pasta and butternut squash, and toss everything to combine. Taste and adjust seasoning to your liking 8. Garnish with extra chopped walnuts, grated parmesan and sage #cawalnuts #partner #fallpasta #harvestpasta walnut & butternut squash pasta- the perfect cozy recipe to make this season! This dish is full of warm fall flavors, and loaded with omega-3 rich @CA Walnuts to add the perfect nutty crunch. I always keep them stocked in my freezer for an easy way to add texture and flavor to my meals Roasted Butternut Squash & Walnut Pasta, serves 6: 2 lb butternut squash peeled & cubed, or about 4 cups pre-cubed 1 cup California walnuts, finely chopped 8 oz pasta of choice, I used rigatoni ½ cup reserved pasta water 1 cup finely shredded kale 2 shallots, sliced 3 tbsp butter, dairy or vegan ⅓ cup grated parmesan 1 tsp pumpkin pie spice, or substitute ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger spice Salt to taste Cinnamon Olive oil 2 to 3 sage leaves 1. Preheat the oven to 400 F 2. Add the cubed butternut squash to a sheet pan and toss together with a generous drizzle of olive oil, cinnamon and salt. Bake for 35 minutes, until tender 3. While that bakes, prepare your pasta as instructed on the package. Reserve ½ cup of pasta water and drain the pasta 4. Heat a large pan on medium heat and add in the butter. Once melted, add the shallots to the pan and cook for about 2 to 3 minutes. Optional: add the sage leaves to the melted butter for a richer sage flavor, or use as a garnish 5. Add in the chopped walnuts, pumpkin pie spice and a pinch of salt and stir together. Cook for another 2 to 3 minutes 6. Add in the pasta water, grated parmesan, kale and a light pinch of salt. Stir together for 1 to 2 minutes 7. Add in the pasta and butternut squash, and toss everything to combine. Taste and adjust seasoning to your liking 8. Garnish with extra chopped walnuts, grated parmesan and sage #cawalnuts #partner #fallpasta #harvestpasta

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