Description
Easy 30-minute penne with roasted butternut squash, sage, thyme, pecorino, and toasted walnuts. The perfect fall/winter pasta recipe! (GF)
Ingredients
Units
Scale
- 1/2 cup walnuts
- 2 tbsp avocado oil (divided)
- Sea salt
- 4 cups chopped butternut squash
- 4-5 strings of thyme
- 10 sage leaves (plus more for garnish if desired)
- Sea salt, pepper
- 1 Tsp Garlic powder
- 1 Tsp onion powder
- 1 tbsp avocado oil
- 2 medium onions, finely chopped
- 2 tbsp chopped sage leaves
- 2 tbsp thyme leaves
- 4-5 cloves garlic, minced
- 1/3 cup dry white wine
- 1 cup navy beans, (from a can) drained and rinsed (or sub any other white beans)
- 200g gluten-free penne pasta
- 1/4 cup pecorino cheese (sub parmesan or 2 tbsp nutritional yeast if vegan) plus more for serving
Instructions
- Start with the walnuts. Preheat your oven to 350°F (175°C). Add the walnuts to a baking sheet, drizzle with 1 tsp of the avocado oil and sprinkle with some sea salt. Roast for 5-7 minutes or until fragrant and crunchy. Take them out of the oven and set aside until ready to serve.
- Bring the temperature of the oven up to 450°F (230°C).
- Onto a sheet pan add the butternut squash, 2 tsp avocado oil, 5 strings of thyme, sage leaves, sea salt and pepper, garlic powder, and onion powder and toss to combine and coat well. Roast the squash for 20-25 minutes or until soft. While that’s roasting, cook the onion, and pasta.
- Heat the remaining 1 tbsp of avocado oil in a pan over medium-high heat. Add the chopped onion and a pinch of sea salt. Cook for 10 minutes, add the chopped sage leaves, thyme leaves, minced garlic and cook for 1-2 more minutes. Slowly pour in the wine and stir with a wooden spoon scraping the bottom of the pan to make sure nothing is sticking. Let that cook for a couple minutes until the wine reduces. Add the beans and toss. Take off heat.
- Cook your pasta according to package instructions and reserve ½ cup of the cooking water. Add the pasta to the beans along with the roasted squash and toss gently. Pour in about ¼ of the cooking water and sprinkle with ¼ cup of the pecorino. Toss, taste, and add more water if needed, cheese, or salt and pepper. Serve sprinkled with more pecorino and enjoy!
Notes
Make it vegan: substitute the pecorino cheese for 2 tbsp nutritional yeast
Nutrition
- Serving Size:
- Calories: 582
- Sugar: 8 g
- Sodium: 291.8 mg
- Fat: 34 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 63.7 g
- Fiber: 9.6 g
- Protein: 17.2 g
