Excellent as a side dish to your favorite protein.  Get ready to fight for the left overs!


  • 1 1/2 pounds butternut squash, seeded, peeled and cut into 1-inch cubes (about 3 cups)
  • 2 tablespoons olive oil
  • 8 ounces dried penne noodles
  • 4 tablespoons coconut oil or butter
  • 6 shallots, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice or juice from 1/2 of a lemon
  • 1/2 cup fresh Italian parsley
  • 1 cup gluten free bread crumbs
  • 2 cups peas
  • 3/4 cup parmesan cheese – OPTIONAL


  1. Preheat oven to 425 degrees.  Toss squash in bowl and toss with oil, pour out on baking dish/pan.  Roast uncovered for 30 minutes, until fork tender.
  2. Meanwhile, cook noodles according to package instructions.  Set aside.
  3. in skillet, melt coconut oil and add in shallots and garlic.  Cook and stir over medium heat for 3-5 minutes, until shallots are tender.  Stir in lemon juice.
  4. Add noodles and squash together, spoon in shallot mixture, add bread crumbs, peas and parsley.  Mix well.
  5. Bake uncovered at 350 degrees for about 15 minutes.


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