Farfalle with Roasted Butternut Squash, Amaretto Cookies, Taleggio Cheese and Black Winter Truffle

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe created by Stefano Terzi.


Step 1

1. Pre-heat the oven to 375F.

Step 2

2. In a skillet melt the butter, then toss the squash, butter and thyme together and season with salt and pepper.

Step 3

3. Place onto a large sheet tray and roast until fully cooked through and golden brown.

Step 4

4. Bring a large pot of water to boil. Cook pasta according to directions.

Step 5

5. In a small rondo bring the cream to a simmer.

Step 6

6. Add the roasted butternut squash.

Step 7

7. Drain the pasta a few minutes short of the full cook time and add to the cream.

Step 8

8. Fold in the Taleggio cheese and half of the microplaned truffle, gently stir until it is melted and creamy.

Step 9

9. Place the pasta into a serving vessel and top with crushed amaretto cookies and more black truffle.


  • 3 lbs Barilla Farfalle
  • 3 tbs butter
  • 3 sprigs of thyme
  • 30 oz butternut squash, peeled and diced
  • 3 cups heavy cream
  • 15 oz Taleggio cheese D.O.P, diced
  • 12 each Amaretto Cookies, crumbled
  • Salt and black pepper to taste
  • 3 golf ball sized black winter truffles
  • 1 oz Bottarga
Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Farfalle
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Nutritional Info

This information is per serving.