There is something about this recipe (besides that it’s so darn tasty!), but I seem to always be cooking it for others. I think because it’s super easy to make a huge batch! It really does feed a crowd, and it’s a wonderful fall dish!

I first debuted this recipe when I was a guest chef/speaker at Google. We made a big batch in their industrial-scale kitchen, and it was a huge hit!

This Thanksgiving, I made a big batch with my 3 year old to bring to Gobble Gobble Give and get delivered to the homeless, all over Los Angeles. (It was our 3rd year doing this annual food/clothing drive, it’s now our yearly Thanksgiving morning tradition!) 🙂

Hope you enjoy!

Creamy Roasted Butternut Squash & Sage Penne

Ingredients:

• 1 butternut squash, roasted
• 2 cloves garlic, minced
• 2 tsp fresh sage, chopped
• 3 tbsp coconut oil
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 lb pasta (quinoa or whole wheat)
• safflower or vegetable oil for roasting

Directions:

1. Preheat oven to 415 F.
2. Cut the butternut squash in half, scoop out the seeds.
3. Brush the squash with a little oil and roast in the oven for 45-60 minutes (until fork tender.)
4. When the squash is done, cook the pasta according to its directions. Reserve 1-2 cups of the pasta water.
5. Heat the coconut oil in a frying pan over medium heat.
6. When the oil is hot, cook the garlic and sage for 2-3 minutes, until just aromatic.
7. Scoop out the butternut squash into a Cuisinart.
8. Add the oil, garlic and sage from the frying pan, salt and pepper.
9. Puree until smooth.
10. Mix the pasta and puree, add a slash of pasta water to thin the sauce, if necessary.
11. Enjoy!