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Master Chef Season 11 winner Kelsey Murphy shares ‘Creamy Butternut Squash Pasta,’ ‘Farro and Beet Salad with a Walnut Pesto’ recipes

Kelsey Murphy, Master Chef Season 11 winner, joined us today with recipes for “Creamy Butternut Squash Pasta” and “Farro and Beet Salad with a Walnut Pesto.”

Creamy butternut squash pasta

Ingredients:

  • 1lb pasta
  • 2c butternut squash,  cubed
  • 6 cloves garlic
  • 8 slices prosciutto 
  • 2T olive oil
  • 2T rosemary 
  • 2T thyme
  • Salt and pepper 
  • 1/2c ricotta
  • 2T butter
  • 1T sage
  • 1/2c Gruyère 
  • 1/3c parm 

Directions:

  • Toss butternut squash, garlic, and prosciutto in olive oil, rosemary, thyme, salt and pepper. Roast at 400deg for 20 min. 
  • Remove prosciutto and place squash, Garlic, ricotta in blender, and blend until smooth.
  • In large pan on stove melt butter and add fresh sage. Cook butter until brown then add squash mixture to heat through. Add a small amount of pasta water if needed to thin sauce. Off heat add cheeses to sauce to melt. Once pasta is cooked drain and add to sauce. 
  • Place in serving bowl and top with prosciutto and extra Parmesan cheese

Farro and beet salad with a walnut pesto

Ingredients:

  • 1c farro
  • 2 quarts water or stock
  • Vinaigrette:
  • 1/2c olive oil
  • 2 T red wine vinegar
  • 1tsp balsamic
  • 1 tsp dijon mustard
  • 1-2 tsp honey
  • Minced garlic clove 
  • Salt and pepper
  • 4 beets
  • 4oz crumbled goat cheese
  • 1 cup arugula

Pesto:

Ingredients:

  • 1/3c walnuts 
  • 2 garlic cloves
  • 2c basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2/3c olive oil
  • 1/2c Parmesan 

Directions:

  • Rap beats in foil and roast in oven at 400° for 30 minutes. Remove and allow to cool then peel and dice for salad.
  • Rinse and drain Farro. Add 1 cup cup Farro to pot of boiling water for chicken stock. Bring back to boil and allow Farro to cook at low boil uncovered for 20 to 30 minutes until al dente.
  • Drain Farro and immediately toss with vinaigrette while the Farro is still warm. 
  • Add beets, goat cheese, arugula to Farro. Mix gently. The Farro will start to turn red because of the beets. That is OK. 
  • In food processor add walnuts and garlic and pulse until finally crumbled. Add basil and process for one minute until smooth paste forms. While food processor is running stream in olive oil slowly until you receive your desired consistency for pesto. Add Parmesan and pulse to incorporate. Season with salt and pepper.
  • Finish Farro salad with drizzle of pesto over top and add additional crumbled walnuts and goat cheese

Social Media:

Instagram: @chefkelseymurphy