Penne with butternut squash and heirloom carrots
Penne with butternut squash and heirloom carrots
25 minutes total
Enjoy penne with creamy butternut squash, heirloom carrots, fresh marjoram and toasted walnuts for a colorful and satisfying meal!
Ingredients
Serves 4
| 11.5 oz | Barilla Penne Rigate |
| 4 tbsp | Extra Virgin Olive Oil, in Total |
| ½ | Small Yellow Onion, Chopped |
| 1 | Small Butternut Squash, Diced ½ Inch Thick |
| 3 cup | Vegetable Stock |
| 3 | Multicolor Heirloom Carrots, Sliced |
| 2 tbsp | Fresh Marjoram Leaves |
| ½ cup | Walnuts |
| to taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Place a pot of water to boil, cook pasta according to directions. In a skillet sauté carrots with 1 tbsp extra virgin olive oil over high heat for three minutes, season with salt and pepper and set aside.
Step 2
Meanwhile, in a skillet sauté onion with half the olive oil for three minutes, add butternut squash and veggie stock, season with salt and pepper and bring to simmer, cook until butternut squash is thoroughly done. Let cool down and process 1/3 of it in the blender until smooth, put back together. Stir in carrots.
Step 3
Drain pasta and toss with butternut squash mixture, stir in marjoram leaves, top with walnuts and drizzle with remaining oil before serving.