Roasted Squash Penne Pasta

Roasted Butternut Squash Penne Pasta 🧡This cozy, seasonal dish pairs the comforting heartiness of pasta with the natural sweetness of roasted butternut squash. Butternut squash offers several cancer-protective benefits thanks to its rich nutritional profile. It’s loaded with beta-carotene—the vibrant orange pigment the body converts into vitamin A, a powerful antioxidant that supports cellular health. It also provides vitamins C and E, along with polyphenols, all of which have anti-inflammatory and protective properties that may help defend against oxidative stress. Incorporating detoxifying herbs like fresh sage and thyme in this dish enhances and supports the body's natural detox pathways.  These natural detoxifiers promote healthy liver function —a key player in overall detoxification. 

Roasted Squash Penne Pasta 

Ingredients: 

2 cups cubes butternut squash 

8 oz organic ground turkey 

1 cup mushrooms, sliced 

8 oz chickpea penne pasta (dry)

2 tablespoons olive oil 

4 cloves garlic, minced 

Fresh sage & fresh thyme

Ground black pepper & salt to taste 

Juice of 1/2 lemon

Optional: goat cheese, baby spinach

Directions: 

1.  Heat oven to 425 degrees.  Toss 2 cups butternut squash cubes with 1 tablespoon olive oil, salt & pepper.  Roast on a sheet pan for 25 minutes or until tender when pierced with a fork. 

2.  Cook pasta according to package directions.  Reserve 1/2 cup pasta water, then drain. 

3.  Cook the ground turkey in a large skillet over medium heat.  Add the minced garlic and mushrooms and sauté 5 to 6 minutes more. 

4.  Add roasted squash and cooked penne pasta, reserved pasta water and 1 teaspoon olive oil and cook another 1 to 2 minutes.  

5.  Remove from heat.  Add fresh chopped sage and thyme, pepper, and squeeze the juice from 1/2 a lemon over pasta and toss well.  

6. Serve with extra herbs, handful of baby spinach and goat cheese if desired.