Penne with Roasted Butternut Squash, Broccoli and Sage

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.

Penne with Roasted Butternut Squash, Broccoli and Sage | Simply Fresh Dinners

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.Penne with Roasted Butternut Squash, Broccoli and Sage | Simply Fresh Dinners

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!

Penne with Roasted Butternut Squash, Broccoli and Sage | Simply Fresh Dinners

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 Sage

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 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

Instructions

1

Preheat oven to 400F

2

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.

3

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.

4

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.

5

Add roasted vegetables to pasta and toss. Top with capers and almonds and serve.

6

Option: Cook pancetta in a separate pan for an additional topping.

 

Roasted butternut squash with broccoli, shallots and sage is the essence of fall. When you top it with toasted almonds and capers you've gone into the stratosphere of flavour combustion! From Simply Fresh Dinners.

25 Comments

  • Reply
    Blair @ The Seasoned Mom
    November 3, 2016 at 3:14 pm

    Such a great combination of flavors! I don’t cook with sage nearly enough…need to remember that for fall dishes! And the pancetta does sound like a perfect addition if it’s not devoured first! 🙂
    Blair @ The Seasoned Mom recently posted…Cranberry Pecan Corn PuddingMy Profile

  • Reply
    Rebecca @ Strength and Sunshine
    November 3, 2016 at 3:18 pm

    Mmmm a perfect autumny pasta <3 So heart and soul warming!
    Rebecca @ Strength and Sunshine recently posted…Spice Rubbed Salsa ChickenMy Profile

  • Reply
    Anita Rivera
    November 3, 2016 at 3:53 pm

    Mmmm….broccoli, BRING IT ON. I eat this veg by the truck loads daily and I think I’m addicted to it! LOL

    Now with Penne? PERFECT COMBO! And with olive oil and yes, sage, BABY!

    Dearest Robyn, you are a genius!

  • Reply
    Debbie Harris
    November 3, 2016 at 4:03 pm

    Mmmmm does that ever sound like a winner! I too never think to use sage very often, guess I’ll have to remember it and put it to use. Penne is one of the pastas I enjoy cooking with and I love squash, so what a great combination. Is that a touch a bacon I see topping the beautiful dish? Sounds like a good extra flavor to add. 🙂

    It is so good to be here and see your beautiful creations again my friend. It’s been way too long.

    Much love to you~~

    • Reply
      Robyn
      November 4, 2016 at 8:21 am

      You’ll love this dish, Debbie. I put a little pancetta on top – just a little because I was nibbling on it while photographing and ate most of it, lol.
      I’m going to email you to catch up. Missed you!
      Robyn recently posted…Penne with Roasted Butternut Squash, Broccoli and SageMy Profile

  • Reply
    Cheri
    November 3, 2016 at 9:58 pm

    Hi Robyn, in Oregon I have a huge purple sage plant, probably about 4 feet across. It’s the perfect herb for a pasta dish like this. Love it!!!! So pretty!
    Cheri recently posted…BBQ Shrimp with Basil Garlic OilMy Profile

  • Reply
    GiGi Eats
    November 3, 2016 at 10:57 pm

    CHICKPEA PASTA?!?!?!?!?! Um say what now?!
    GiGi Eats recently posted…Munching The Med: Part Two (Katakolon, Corfu, Cooking & The Slots)My Profile

  • Reply
    Chris Scheuer
    November 4, 2016 at 3:02 pm

    A delicious, beautiful and healthy pasta salad! I think sage is an under appreciated herb – I’m glad you’re giving it a showcase Robyn!

  • Reply
    marcie
    November 4, 2016 at 3:35 pm

    That chickpea pasta sounds delicious and I’m loving all of the fall goodness you’ve got in this dish! I don’t think too much of that pancetta would make it on top of my pasta either — that looks so crispy and addicting. Beautiful dish, Robyn!
    marcie recently posted…Slow Cooker Sweet Chili Chicken DrumsticksMy Profile

  • Reply
    Anita Rivera
    November 5, 2016 at 5:05 am

    Good morning my friend! Yes, roasted broccoli would be AMAZING! I’ve only roasted cauliflower (yummm) and now I’m wondering about roasted broccoli SOUP! Hmmmm, something to think about! Have a terrific weekend!

    • Reply
      Robyn
      November 7, 2016 at 7:44 pm

      Now I’m going to have to experiment with that, Anita, and I have some broccoli left over! I let you know how it turns out! Thank you for the great idea 🙂

  • Reply
    Tricia @ Saving room for dessert
    November 5, 2016 at 6:05 pm

    Oh yes – this is a beauty! Squash capers and butternut squash – amazing!

  • Reply
    geraldine | Green Valley Kitchen
    November 7, 2016 at 11:12 am

    This is my kind of dish, Robyn. I love roasted veggies in pasta – and I never think of using butternut squash – that’s a great idea. I bet this is delicious cold as well – I’m always looking for a dish to make for dinner and then bring to work the next day for lunch. Thanks for the inspiration!
    geraldine | Green Valley Kitchen recently posted…Roasted Sweet Potatoes Stuffed with Quinoa and SpinachMy Profile

  • Reply
    John/Kitchen Riffs
    November 9, 2016 at 11:12 am

    Sage is wonderful, isn’t it? Love its flavor! And it combines really well with squash. Super dish — very creative. Thanks!
    John/Kitchen Riffs recently posted…Green Chile Cauliflower ‘n CheeseMy Profile

  • Reply
    Cecilia
    January 6, 2017 at 4:50 pm

    What a great recipe, and the photos are amazing. It is so rare to find something with sage in it. I will try it. Thanks.
    Cecilia recently posted…Top 5 Adult Cat Dry Food around $20My Profile

  • Reply
    Marcellina
    January 18, 2017 at 6:34 am

    So true! Healthy eating is perceived to be expensive or just too hard. I love pasta because it can be adapted for all tastes. This combination sounds so delicious even though we are in the grips of a hot and humid summer here. We don’t get Chickapea pasta but I will try this flavour combination with regular pasta. Beautiful site, by the way!

    • Reply
      Robyn
      January 20, 2017 at 8:31 pm

      Thanks so much for your kind words, Marcellina. (btw – gorgeous name!) I hope you try this because the flavours of the sauteed sage with the other ingredients really made it special. You never know, Chickapea pasta may make it’s way to Australia soon. Thanks for visiting 🙂

  • Reply
    Linda Primmer
    February 5, 2017 at 4:59 pm

    Hi Robyn, wonderful dish. I haven’t heard of Chickpea pasta, so I shall do a search. This looks so healthy. Lots of love to you from W.W. xo
    Linda Primmer recently posted…Dishing It & Digging It Link Party #134My Profile

  • Reply
    All That I'm Eating
    February 20, 2017 at 6:08 am

    I really like the sound of this for a veggie pasta dish; love the colours too.
    All That I’m Eating recently posted…The White Star Tavern SouthamptonMy Profile

  • Leave a Reply

    CommentLuv badge