1 lb. Winter Squash (e.g., acorn, butternut), peeled, seeded and cubed
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.
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