Vegetables
Cellentani with Squash, Chiles and Walnuts
This vibrant Cellentani with butternut squash, chiles, and toasted walnuts is a delicious little escape from winter’s grayness, with golden squash lending sweetness, chiles bringing a lively spark, and walnuts adding irresistible earthy crunch. Topped with fresh mint, the dish gets a cool, fragrant flourish that dances beautifully against the warmth of the chile and the richness of the pasta. It is sunshine in a bowl—colorful, clever, and wonderfully satisfying, proving that a meatless meal can have plenty of personality and absolutely no shortage of flavor.