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| Recipe Title: |
Fusilli with Butternut Squash and Walnuts
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| Recipe Description: |
This recipe incorporates the best flavors of fall with the sweetness and richness of butternut squash and nutty flavors of walnuts. Enjoy with a glass of white wine! |
| Ingredients: |
3 Tbsp olive oil
1 Tsp salt
1 Tbsp paprika
1 ½ Tbsp thyme (off the stems)
3 shallots (chopped)
3 cloves of garlic
3 Cups Butternut Squash (cut in small cubes)
1 ¼ Cup vegetable or chicken broth
¼ Cup white wine
½ Cup walnuts (chopped)
½ Cup parmesan cheese (shaved or shredded)
Freshly ground pepper to taste
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| Instructions: |
Cook fusilli pasta per box instructions. Once cooked, drain, set aside, and keep warm.
While pasta cooks, gently toast the chopped walnuts over medium high heat on a pan for about 3-5 minutes and mixing to avoid over toasting.
In a large pot add the olive oil and turn burner to medium heat. Add shallots, garlic, cubed butternut squash along with salt, paprika, and freshly ground pepper to taste. Cook for about 5 minutes until everything is well mixed and fragrant. Add the wine and cook while mixing until most of the wine has evaporated, for about 3-5 minutes. Then, proceed to adding the stock and cook for about 10 minutes until the butternut is very tender and almost falling apart. Turn off the heat and add the cooked pasta along with the walnuts, thyme, and parmesan cheese. Mix well and serve warm. Enjoy!
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