Lentils penne with butternut squash, heirloom carrots, marjoram and walnuts
11.5 oz Barilla Lentil Penne
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
salt and black pepper to taste
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. 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. Drain pasta and toss with butternut squash mixture, stir in marjoram leaves, top with walnuts and drizzle with remaining oil before serving.
