Vegetable Penne with Acorn Squash Sauce

With winter in swing I’ve had the biggest craving for a warm and hearty dish filled to the brim with veggies. I was thinking about concocting a vegan gumbo but I would have had to do some major shopping and I’m trying very hard to use what I have at home. I don’t know why, but I have the worst habit of over shopping/cooking and not eating everything. I had an acorn squash sitting on my counter that I knew I needed to use quickly and a sprinkling of random veggies in the fridge. Thus here we are!

I will have to save that gumbo idea for a later date. It is definitely still calling to me. So here is my vegetable penne with acorn squash sauce.

Ingredients

For the sauce

1 medium acorn squash

3oz of sundried tomatoes

2 Tbls of oil (I used the oil in the sundried tomato jar)

1 cup of milk (I used unsweetened almond milk)

1 1/2 Tbls of Italian herbs

½ tsp crushed red pepper – more if you want it spicer

3 cloves of garlic

3 Tbls vegetable broth

For the rest

½ a bunch of asparagus

1 small head of broccoli

1 red bell pepper

Chopped chives to garnish

8oz of penne pasta

Directions

Preheat oven to 375F. Cut the acorn squash in half stem to tip. Scoop out seeds and pulp. Place cut side up on a baking sheet and lightly coat with olive oil. Bake for about 45 minutes or until squash is easily pierced by a fork.

While your squash is baking boil water and cook pasta according to package directions. Cut asparagus, broccoli, bell pepper, and chives.

In a medium skillet on medium heat cook vegetables to desired tenderness.

Once the squash is finished baking allow to cool enough to handle. The skin should easily peel from the squash. Place all of ingredients for your sauce in a food processer and combine until smooth.

Combine everything into a serving dish and enjoy!

Here’s the printable version for you.