Vegan Butternut Squash Penne

This creamy, dairy-free roasted butternut squash pasta sauce is made with roasted butternut squash, garlic, and onion. MMMmmm! It's also packed with complete protein and vegan-friendly!
  • 10
    Prep Time
  • 45
    Cook Time
  • x6
  • 2 boxes Modern Table Lentil Penne
  • 1 5lb butternut squash cut in half, and scoop out seeds
  • 2 medium sweet onions
  • 2 large garlic cloves
  • 1 1/4 cups vegetable Broth
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp onion powder
Buy the Noodles
  1. Preheat oven to 375 °F.
  2. Cut squash in half and de-seed
  3. Sprinkle with all 5 spices
  4. Bake for 30 mins at 375.
  5. Peel garlic, and onion (cut onion in half) and set aside.
  6. At the 30 minute mark, add onion and garlic to the baking sheet.
  7. Bake for another 30 minutes or until squash is fork-tender. If your squash requires more time, remove onion and garlic at the 30 minute mark and set aside.
  8. Once squash is done, allow to cool and then peel the skin off.
  9. Prepare Modern Table Penne Pasta according to instructions on the box.
  10. Add the squash chunks to a blender along with the vegetable broth and onion + garlic.
  11. Puree for about 1 minute until smooth.
  12. Pour over drained pasta.
  13. Optional - sprinkle with pumpkin seeds, or fried sage.
  14. To fry sage, add sprigs to a heated pan with 1 tablespoon of oil and cook for 1 min on each side.
  15. Enjoy warm! Add extra sauce to mason jars — keep for up to one week in the fridge.

Recipe credit: Sizzling Eats.

Shop now for our Complete Protein Lentil Penne.

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