Autumn Squash Bolognese
with Penne & Sun-Dried Tomato Salsa
Italian bolognese ragu is traditionally loaded with heavy, greasy ground meat. For a harvest-centric, plant-based twist on this classic pasta sauce, we turn to tender French lentils and sweet butternut squash. A sprinkling of sage-scented sun-dried tomato salsa adds a bold, sweet finish to this gluten-free pasta dinner.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp tomato powder
- 1 yellow onion, peeled and sliced
- 1 celery stalk, trimmed and diced
- 6 oz diced butternut squash
- 3 garlic cloves, peeled and minced (divided)
- 1/2 cup French green lentils
- 0.25 oz sage, minced (divided)
- 1 oz sun-dried tomatoes, roughly chopped
- 2 tbsp sherry vinegar
- 5 oz gluten-free penne pasta
- 3 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Bring medium saucepan of salted water to a boil for pasta. In second 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. (4-servings: use 2 tbsp olive oil, 4 cups water, 2 tsp salt)
Meanwhile, stir together remaining garlic, remaining sage, sun-dried tomatoes, vinegar, 2 tbsp olive oil, and a pinch of salt and pepper in small bowl. (4-servings: use ¼ cup olive oil)
Add pasta to boiling water and cook until just tender, 9 to 11 minutes. Drain pasta and add to 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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