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Autumn Squash Bolognese with Penne & Sun-Dried Tomato Salsa
2 or 4 Serving Dinner

Autumn Squash Bolognese

with Penne & Sun-Dried Tomato Salsa

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
550
FAT
2g
CARBOHYDRATES
115g
PROTEIN
20g

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INGREDIENTS

  1. 1 yellow onion, peeled and diced
  2. 1 celery stalk, diced
  3. 6 oz cubed butternut squash
  4. 3 garlic cloves, peeled and minced (divided)
  5. 2 tbsp tomato powder
  6. 1/2 cup French green lentils
  7. 0.25 oz fresh sage, minced (divided)
  8. 1 oz sun-dried tomatoes, roughly chopped
  9. 2 tbsp sherry vinegar
  10. 5 oz dried gluten-free penne pasta
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: 2 medium saucepans
SERVINGS
PREP & COOK TIME
30 min
CALORIES
550
FAT
2g
CARBOHYDRATES
115g
PROTEIN
20g

Get Recipes Delivered

INSTRUCTIONS

1
Make the bolognese

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

2
Make the tomato salsa

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).

3
Cook and finish the pasta

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.

4
Serve

Divide autumn squash bolognese between large bowls. Top with sun-dried tomato salsa. Buon appetito!

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