Penne with Roasted Butternut Squash and Sage - National Health Association

Ingredients

• 10 ounces frozen, cubed butternut squash
• ⅔ cup no-salt-added vegetable stock or water, divided
• 2 teaspoons Salt-Free Seasoning, divided (optional)
• ¼ teaspoon ground black pepper, divided
• 8 ounces whole-grain penne rigate
• 2 tablespoons minced garlic
• 1 teaspoon Italian spice blend
• ⅛ teaspoon crushed red pepper flakes
• 2 tablespoons nutritional yeast
• 2 tablespoons chiffonade-cut fresh sage or basil
• 2 teaspoons minced fresh oregano or marjoram
• ½ teaspoon minced fresh rosemary
• 1½ tablespoons minced flat-leaf parsley