Baked Penne With Butternut Sage Sauce


  • 4 tablespoons butter (vegan butter if desired)
  • 1 small bundle of sage
  • 4 cups of butternut squash cubes
  • 1 small onion, finely chopped
  • 1.5 teaspoons of salt & pepper
  • 1 box of Explore Cuisine Green Lentil Penne
  • 4 ounces fresh mozzarella cheese  (vegan replacement if desired)
  • 1/2 cup of grated parmesan cheese  (vegan replacement if desired)
  • 1/2 cup heavy cream (vegan replacement if desired)


  1. Melt butter in a large pot over medium high heat until the foam subsides, then add sage and cook until fragrant, about 15 seconds.
  2. Add the squash, onion, water, salt and pepper to taste. 
  3. Simmer, uncovered, stirring occasionally, until squash is very tender and water has reduced considerably, 15 to 20 minutes depending on the size of the squash pieces.
  4. Add the mixture to a blender until smooth.
  5. Cook the Explore Cuisine pasta according to the package instructions. 
  6. Make sure the sauce is nice and thick and pour it over the cooked penne in a large bowl. 
  7. Mix in the cream and cheese, transfer to a baking dish and bake until bubbly and brown.
    Baked Penne With Butternut Sage Sauce

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