Penne with butternut squash and heirloom carrots

Name: Penne with butternut squash and heirloom carrots
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

25 minutes

Enjoy penne with creamy butternut squash, heirloom carrots, fresh marjoram and toasted walnuts for a colorful and satisfying meal!

Ingredients

4 servings

11.5 ozBarilla Penne Rigate

4 tbspExtra Virgin Olive Oil, in Total

½Small Yellow Onion, Chopped

1Small Butternut Squash, Diced ½ Inch Thick

3 cupVegetable Stock

3Multicolor Heirloom Carrots, Sliced

2 tbspFresh Marjoram Leaves

½ cupWalnuts

to tasteSalt 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.