Roasted butternut squash with broccoli, shallots and sage is the essence of fall. When you top it with toasted almonds and capers buckle up for a total combustion of flavours!
The title of this dish doesn’t do it justice because it has so much more but there are only so many words you can put into a title, right? The beauty of this recipe is that it can be vegan, vegetarian or for meat eaters. These days it’s important to have lots of options because people are much more aware of what’s going into their mouth.
Keeping that in mind, when you’re aiming for healthy eating, it’s super important to include lots of fresh herbs and spices. I find it so frustrating that people still assume that healthy food is expensive, tasteless and a whole lot of work. In fact, if you put some thought into it, it’s just the opposite.
I made this dish for Chickapea Pasta and I encourage you to try their delicious product. I’m totally hooked. This tastes like regular pasta with the same texture as well – and if you’re a regular reader you know I’m all about textures! I’ve tried it in salads, with sauces, pesto and various roasted veggies and it’s scrumptious every time.
I was wondering what my next craving would be and it appears to be sage. Odd, yes, and I’m curious as to where it will lead me. It all started with this chicken dish I made last week and I have a feeling it’s headed in some interesting directions.
For this creation, I roasted the butternut squash, garlic, and broccoli with slices of shallots and sage leaves on top and the resulting flavours had me dancing in my kitchen. I’m not one to use much salt in my recipes but I toasted some capers and almonds for a garnish and then even topped it with some pancetta – crazy AND delicious!
I would have had more pancetta for the photos but I was munching on it while I was shooting and before I knew it, there were only a few pieces left, ha!
I hope you’ll try this dish and share it with me on Instagram. Hashtag me at #simplyfreshdinners for bragging rights. Cheers!
This post was sponsored by Chickapea Pasta but my opinions of this healthy deliciousness are all my own!
Penne with Roasted Butternut Squash, Broccoli and SagePrint Recipe
- 3 tablespoons of extra virgin olive oil
- ¼ cup slivered almonds
- 2 tablespoons of capers, dried
- 1 package (277g) Chickapea Pasta penne (the spirals and shells will work also)
- 4 ounces goat cheese (or vegan goat cheese)
- 3 cups butternut squash, cut into bite sized pieces
- 3 cups broccoli florets
- 6 cloves of garlic, peeled and sliced thinly
- 1 shallot, sliced thinly
- 4-6 large sage leaves, torn
- 2 leaves of collard greens, middle stem removed, slice thinly
- Optional: 2 -3 slices of pancetta
Preheat oven to 400F
Heat olive oil in medium sized saucepan on medium-high heat. Add capers and almonds; saute until almonds are golden and capers are bursting. Remove the capers and almonds to a small dish and reserve the oil.
Place broccoli, squash and garlic on baking sheet. Place slices of shallots and torn sage leaves over top. Drizzle with reserved oil from caper/almond mixture. Place in oven and roast for 20 minutes. Remove pan and add collard greens, return to oven and bake an additional 6-7 minutes. Remove pan and slice collard greens into thin strips.
Cook pasta according to package directions; reserving ¼ cup of pasta water. Drain and return to pot, adding goat cheese while still hot. Add pasta water a little bit at a time until you reach a creamy consistency. You can also add a small pat of butter or ghee if desired.
Add roasted vegetables to pasta and toss. Top with capers and almonds and serve.
Option: Cook pancetta in a separate pan for an additional topping.