Whole Wheat Penne with Roasted Butternut Squash Sauce and Broccoli Rabe
Servings Per Recipe: 4
Calories from Fat
Butternut Squash Sauce: In a bowl, combine squash and first listed olive oil. Toss to evenly coat. Place squash in a single layer on a parchment lined sheet pan. Season with salt. Place in 350 degree oven for 20 minutes. In a small saucepan, heat second listed olive oil over medium heat. Add crushed red pepper and garlic clove. Cook garlic for 2 minutes or until golden brown. Remove garlic from pan and discard. Add vegetable stock, water and 1/2 cup roasted butternut squash to pan. Using a blender, blend until smooth. Add parmesan cheese. Add 1/2 cup reserved roasted butternut squash. Do not blend, leave in 1/2 inch chunks.
For Service: Heat 1/2 cup butternut squash sauce in a sauté pan. Add 1 cup whole wheat penne, toss to combine. Transfer to a plate, top with 1/4 cup broccoli rabe. Garnish with 1 tablespoon shredded parmesan cheese and 1 tablespoon pumpkin seeds.