• 1 package (350g) of Beat the Wheat Gluten Free Penne
  • ¼ Butternut Squash diced to small cubes
  • 3 leaves fresh sage or 1 teaspoon dry
  • ½ cup dried cranberry
  • ½ cup thinly sliced Kale or Spinach
  • ¼ cup olive oil
  • 2 tablespoons of Balsamic vinegar
  • ½ teaspoon garlic poweder
  • ¼ cup toasted sunflower seeds
  • Salt and pepper to taste


  1. Cut Squash into small cubes, and cook in a frying pan with 1 tablespoon of olive oil for 5-10 minutes on medium-low heat, Until the pieces are soft throughout.
  2. Cook penne as directed on the package rinse with cold water and set aside
  3. In a large mixing bowl add cooked squash, sage, Cranberry and Kale
  4. Add cooked Penne and sunflower seeds to the mixing bowl
  5. In a small bowl mix Olive oil and Vinegar and Garlic Powder. Add to the large mixing bowl.
  6. Mix all the ingredients together and Enjoy!
  7. Keep in the fridge for up to 2 days