1 lb. Winter Squash (e.g., acorn, butternut), peeled, seeded and cubed
1 lb. Bow Tie Pasta
1 Tbsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil
2 cloves Garlic, minced
3 Tbsp. Fresh Parsley, minced
2 Tbsp. Walnuts, chopped
¼ cup Parmesan Cheese, freshly grated
Cook squash in boiling, salted water for approximately 10 minutes or until tender. Drain and mash. Meanwhile, cook pasta according to package directions; drain. Heat Garlic Mushroom Olive Oil in skillet over medium heat. Add garlic and sauté 30 seconds. Add mashed squash and parsley, with salt and pepper to taste, and sauté for 1-2 minutes or until squash is slightly browned. Toss the drained pasta with squash mixture. Top with walnuts and parmesan cheese and serve.
