Ingredients:

  • 1.5 lbs butternut squash, peeled and cubed small
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup vegetable broth
  • 1/2 cup unsweetened almond milk
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried sage
  • 1 lb penne pasta
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the small-cubed butternut squash, diced onion, and minced garlic with a drizzle of oil on a sheet pan and roast for 15-20 minutes until the edges are mahogany-colored and tender.
  2. Transfer the roasted vegetables into a blender. Add the vegetable broth, milk, butter, salt, pepper, and sage. Blend on high until the mixture is completely smooth and velvety.
  3. Boil the pasta in salted water for 2 minutes less than the package directions. Drain, then toss the pasta in a large bowl with the blended squash sauce and the mozzarella cheese until the cheese begins to melt.
  4. Transfer the pasta mixture into a greased 9x13 inch baking dish.
  5. In a small bowl, combine panko, melted butter, chopped parsley, and Parmesan. Sprinkle this mixture evenly over the top of the pasta.
  6. Bake for 15-20 minutes at 425°F (220°C) until the topping is golden-brown and the sauce is bubbling around the edges.