Creamy Squash Pecan Sunflower “Chicken” Penne

  • 1 pound cooked penne pasta
  • 1 bag chicken mock, I used Gardein Scallopini


For the Creamy Sauce:


  • 2 tablespoons olive oil
  • 1 onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 cups roasted butternut squash
  • 2 tablespoons tomato paste
  • 2 cups soy, almond, or rice milk ( I always use almond )
  • 1 teaspoon ground nutmeg
  • 2 teaspoons maple syrup
  • 3 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 c. toasted pecans, roughly chopped
  • handful of sunflower seeds

You want to roast your butternut squash first, get 2 cups of squared chunks measured and toss in olive oil to coat well so they won’t burn. Cook on 400 for about 30-40 minutes and toss it around every once in a while to make sure they all get cooked evenly.


Cook the pasta


Make the sauce by:
Heating the oil and sautéing onions until soft. Next, Add the garlic and let cook for about 2 minutes. Remove from heat fairly quickly, nothing is worse than burnt garlic. Puree the onion mixture, the squash,tomato paste, milk,nutmeg, syrup, salt and pepper in a food processor or blender until smooth. Put the pasta back in the pot and pour the mixture in, along with the pecans. Heat and stir until thick and creamy.  Serve hot topped with your favorite chicken mock and sprinkle sunflower seeds as desired. I also threw in some sage leaves, but my husband wasn’t a fan.

One comment

  1. aly says:

    I finally made this today. It does not look like yours lol It’s a different taste for me, but yummy. I will be making this again. 🙂

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