Autumn Squash Bolognese
with Penne & Sun-Dried Tomato Salsa
INGREDIENTS
- 1 yellow onion, peeled and diced
- 1 celery stalk, diced
- 6 oz cubed butternut squash
- 3 garlic cloves, peeled and minced (divided)
- 2 tbsp tomato powder
- 1/2 cup French green lentils
- 0.25 oz fresh sage, minced (divided)
- 1 oz sun-dried tomatoes, roughly chopped
- 2 tbsp sherry vinegar
- 5 oz dried gluten-free penne pasta
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring a medium saucepan of salted water to a boil for the pasta. In another medium saucepan, heat 1 tbsp olive oil over medium heat. Add onion, celery, squash, and just half the garlic and cook, stirring occasionally, until onion is soft and squash is starting to brown, 4 to 7 minutes. Add tomato powder, lentils, and just half the sage. Cook until aromatic, 1 to 2 minutes. Add 3 cups water and 1 tsp salt and cook until squash is tender and lentils are al dente, 25 to 28 minutes
Add remaining garlic, remaining sage, sun-dried tomatoes, sherry vinegar, 2 tbsp olive oil, and a pinch of salt and pepper to a small bowl and stir to combine. (4-serving meal: use 4 tbsp olive oil).
Add penne to the saucepan of boiling water and cook until just tender, 9 to 11 minutes. Drain the penne and add to the saucepan with the squash bolognese. Stir to combine.
Divide autumn squash bolognese between large bowls. Top with sun-dried tomato salsa. Buon appetito!
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