Penne in a Walnut & Sage Cream Sauce with Roasted Butternut Squash

This pasta dish is a crowd pleaser. I always find myself back in the kitchen for seconds and my husband and five year old daughter are big fans too. This is a great dish to serve along side a salad for dinner or by itself for a hearty lunch. I hope you enjoy it as much as we do in our home. 

Serves 6

Ingredients: 

1 lb. of Brown Rice Penne Pasta 

1 1/4 Cup reserved pasta water 

2 Cups of shelled Walnuts

1/4 Cup + 3 Tablespoons Extra Virgin Olive Oil

2 Teaspoons Fresh Sage chopped 

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Kosher Salt 

4 Cups diced Butternut Squash 

S&P to taste 

Directions: 

Preheat your oven to 425. Place Diced Butternut Squash on a cookie sheet and drizzle with the 3 Tablespoons of Olive Oil. Sprinkle with a little salt and pepper. Toss the squash on the sheet so all sides are coated. 

Bake for approximately 20 mins, turning once, until the squash is fork tender and slightly browned. Remove from oven. 

Cook your pasta according to the directions provided by the manufacturer. I always check my pasta at the least amount of suggested cooking time and find that it is perfectly Aldente. Strain your pasta making sure to reserve 1 1/4 Cups for later. 

Run your pasta under cold water to stop the cooking process and help maintain a good texture. This really helps when cooking GF pastas. 

In a food processor combine the walnuts, 1 Teaspoon of Sage, salt and pepper. Run until smooth scraping down the sides as needed. With the top on, run the processor on low and slowly add the reserved pasta water. Once it is combined ( about 1 min) scrape down the sides once more. Next replace the top and run again on low and VERY slowly drizzle in 1/4 C of Olive Oil. Run for another minute. 

Place the pasta, 3/4 of the sauce and 3/4 of the butternut squash back into your pasta pot and gently stir until coated. 

Garnish each dish with additional Squash, Sauce and Chopped Sage. Serve Warm. 

**Extra add in's:

If you are not concerned about the recipe being Vegan you could add some diced and sautéed Pancetta and sprinkle with a little Parmesan cheese. **

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