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