Farfalle With Butternut Squash

• 3 cups cubed peeled butternut squash (about 1 pound)
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup walnut halves
• 8 ounces uncooked farfalle (bow tie pasta)
• 1 1/2 cups organic vegetable stock
• 1 1/2 tablespoons white balsamic vinegar
• 1 garlic clove, minced
• 1/4 cup fresh flat-leaf parsley leaves
• 1 tablespoon minced fresh sage
• 2 ounces vegetarian Parmesan cheese, shaved (about 1/2 cup)

1. Preheat oven to 400u0b0.
2. Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400u0b0 for 15 minutes or until tender. Add walnuts to baking sheet; bake at 400u0b0 for 5 minutes or until toasted. Cool slightly; coarsely chop walnuts.
3. Cook pasta according to package directions, omitting salt and fat. Drain.
4. Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer 8 minutes or until reduced to 1/2 cup. Combine pasta, squash mixture, walnuts, stock mixture, parsley, and sage in a large bowl; toss to coat. Sprinkle with cheese.

butternut squash, extravirgin olive oil, kosher salt, freshly ground black pepper, walnut halves, pasta, vegetable stock, white balsamic vinegar, garlic, parsley, fresh sage, parmesan cheese

Taken from www.myrecipes.com/recipe/farfalle-butternut-squash (may not work)