Preheat the oven to 450° F.

In a large bowl, toss the butternut squash with 1 tablespoon coconut oil, ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper. Transfer onto a baking sheet, spreading out the squash as much as possible. Roast until tender, about 20-25 minutes, flipping the squash in the pan about halfway through cooking. Remove the cooked squash from the pan soon after cooking to prevent burning.

While the squash is cooking, bring a large heavy-bottomed pot filled with salted water to a boil. Cook the Penne according to manufacturer's directions. Drain and keep pasta on standby.

In the same pot, warm the remaining 2 tablespoons of coconut oil over medium heat. Add shallots and sage and cook for 2 minutes, stirring constantly, until shallots have softened. Reduce heat to low and add the cooked pasta, cooked butternut squash, kale, pumpkin seeds and hemp seeds, and toss gently while cooking for about 2 minutes longer or until ingredients are equally warmed through. Season with salt and pepper to taste. Serve warm.

Makes 2 to 3 servings

Submitted by Julie Morris | Luminberry