Penne with Butternut Squash Sauce

Ingredients

• 3 cups peeled and cubed butternut squash (you could also roast the squash before peeling and cubing)
• 1 Tbs olive oil
• 1 12 ounce box penne pasta
• 2 Tbs non-dairy spread like Earth Balance
• 2 Tbs flour
• 2 cups unsweetened plain almond milk or soy milk
• pinch of nutmeg
• 1 tsp sage
• salt and pepper to taste
• 1/2 cup breadcrumbs

Instructions

1. Preheat oven to 400 degrees.
2. Spread butternut squash on baking sheet. Drizzle with olive oil.
3. Roast in oven until tender, about 45 minutes.
4. Place squash in blender or food processor and blend until smooth.
5. Bring a large pot of water to boil. Add penne and cook until tender but with a little bite. Drain and return to pot.
6. Melt butter in medium skillet. Whisk in the flour and cook for a minute.
7. Whisk in the almond or soy milk.
8. Add in butternut puree and the seasonings.
9. Pour sauce over pasta in the pot. Stir to coat. Place in 2 qt baking dish. Top with breadcrumbs.
10. Bake about 10-15 minutes, until breadcrumbs start to brown.

Notes