Farfalle with Butternut Squash

INGREDIENTS

3 cups

cubed peeled butternut squash (about 1 pound)

2 tbsp

extra-virgin olive oil, divided

1/4 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1/2 cup

walnut halves

8 oz

uncooked farfalle (bow tie pasta)

1 1/2 cups

organic vegetable stock

1 1/2 tbsp

white balsamic vinegar

garlic clove, minced

1/4 cup

fresh flat-leaf parsley leaves

1 tbsp

minced fresh sage

2 oz

vegetarian Parmesan cheese, shaved (about 1/2 cup)