Gluten Free Penne with Roasted Cauliflower and Butternut Squash Recipe
Servings: 4 Servings
Calories: 446kcal
Ingredients
- 2 cups butternut squash cut into ¾ inch cubes
- 2 cups cauliflower - cut into 1 inch pieces
- ½ teaspoon kosher or fine sea salt - plus more for serving
- ½ teaspoon fresh ground black pepper - plus more for serving
- ¼ teaspoon freshly grated nutmeg
- 3 tablespoons olive oil – use divided
- 1 (8 ounce) box Pastato Potato Penne
- ¼ cup dairy free butter substitute
- ½ cup loosely packed fresh sage leaves
Instructions
- Preheat oven to 450 degrees.
- Toss the butternut squash, cauliflower, salt, pepper and nutmeg with 1 tablespoon of olive oil and place on a baking sheet in a single layer. Roast the vegetables, stirring occasionally for even browning, for 20 minutes or until the vegetables are browned and the squash is tender.
- Cook the pasta in heavily salted water for 7 minutes or until done. Reserve ¼ cup of the pasta water, drain the pasta and then return to the hot pot.
- Melt the dairy free butter substitute in a small, heavy saucepan over medium heat until it starts to brown, about 3 minutes. Add the sage leaves, remove from heat and toss to coat.
- Add the roasted vegetables, reserved pasta water, sage leaves and browned butter substitute to the pan with the pasta and toss to coat. Drizzle with the remaining 2 tablespoons of olive oil and additional salt and pepper if desired. Serve immediately.
Nutrition
Calories: 446kcal | Carbohydrates: 54g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Sodium: 399mg | Potassium: 522mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7441IU | Vitamin C: 39mg | Calcium: 67mg | Iron: 2mg