Butternut Squash Penne

Main ingredients:

• Butternut squash
• Onion
• Italian parsley
• Garlic
• Ginger
  
• Chicken stock
• Grape tomato
  
• Spinach
• Flax seed
  

Seasonings:

• Salt/pepper
• Truffle oil
  

Roasted the butternut squash in olive oil, salt/pepper for an hour covered at 350.

In medium sauce pan, mixed squash, onion, ginger and garlic. Deglazed pan as necessary with chicken stock.

Placed contents of pan in food processor, added parsley, grape tomatoes and enough chicken stock to obtain consistency wanted.

In pan sautee for few minutes spinach, add penne noodles/sauce toss.

Garnish with grape tomato on top.

Likes:
Like the hardiness of it without it being fattening. Consistency is nice. The taste is there for it being such a healthy recipe.

Dislikes:
Tad bland, need to add more seasonings, needs to be a tinch more savory.

Improvements:
Shavings of a good sharp cheese on top while hot, red pepper flakes, use fennel, leek or shallot instead of a white onion. Garnish with a fresh bay leaf. Use heavy cream to make a more fluid sauce. Needs acid, dash of lemon juice. Also needs more Italian seasonings or fresh herbs (thyme, chives, basil, sage) Roasted garlic?