Farfalle with Butternut Squash, Walnuts and Grana Padano

Preheat an oven to 400 F. Toss squash cubes with 2 tablespoons olive oil and season with salt and pepper; spread onto baking sheet. Bake about 20 minutes or until tender.

Remove roasted squash and reduce oven temperature to 350 F. Spread walnuts on baking sheet and toast 5 to 8 minutes or until light golden. Remove from oven and let cool. Coarsely chop walnuts, leaving some halves whole for garnish.

Meanwhile, pour vegetable stock into saucepan over high heat; cook 8 to 10 minutes or until reduced to ½ cup.

In large bowl, whisk together remaining 4 tablespoons olive oil, vinegar, garlic, salt and pepper. Stir into reduced vegetable stock; set aside.

Bring large pot of salted water to a boil. Add farfalle and cook 10 to 12 minutes or until al dente.

Drain pasta and transfer to a large bowl. Toss immediately with butternut squash, walnuts, vegetable stock mixture, sage, parsley and Grana Padano. Toss well, plate and serve immediately.