This Is Just Delicious

I had a butternut squash, just waiting patiently for me to find a new (non-soup) recipe. I found this one in Skinny Bitch in the Kitch (thanks to my friend Lisa for the book). I need to go get another butternut squash to make some more, since I have more sage pesto and pasta to use. Oh, and this is vegan, too, thanks to this particular book.

Penne with Butternut Squash, Sage Pesto, and Almonds:

My version

INGREDIENTS:
8 oz. whole wheat or brown rice penne pasta, cooked
2 T. refined coconut oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch sticks
2 shallots, thinly sliced
1/2 t. salt
1/4 t. pepper
1/2 C. sage pesto (recipe below)
1/4 C. sliced almonds

PREPARATION:
Cook the pasta according to package directions. Heat the coconut oil in a large skillet over medium-high heat. Add the squash and cook for four minutes, stirring occasionally. Stir in the shallots, salt and pepper, and cook until squash and shallots are tender (about 1-2 minutes). When the pasta is done, drain it and reserve 1/2 cup of pasta water. Return pasta to pot and stir in pesto and squash mixture. Add pasta water only if it seems dry. Garnish with almonds.

Sage Pesto:

INGREDIENTS:
1/4 C. whole almonds
2 cloves garlic
1 1/2 C. fresh sage leaves
3/4 C. fresh parsley leaves
3 oz. vegan cream cheese
1/2 t. fine sea salt
1/8 t. pepper
2/3 C. extra virgin olive oil

PREPARATION:
In a food processor, combine the almonds and garlic and pulse to roughly chop. Add the sage and parsley and pulse to chop. Add the cream cheese, salt, and pepper and process into paste. With motor running, slowly pour in the olive oil, processing until oil is fully combined. Makes 1 cup. Can store in refrigerator for 3-4 weeks, with thin layer of olive oil on top.

***Recipes are from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin.