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
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.
Cook penne as directed on the package rinse with cold water and set aside
In a large mixing bowl add cooked squash, sage, Cranberry and Kale
Add cooked Penne and sunflower seeds to the mixing bowl
In a small bowl mix Olive oil and Vinegar and Garlic Powder. Add to the large mixing bowl.
Mix all the ingredients together and Enjoy!
Keep in the fridge for up to 2 days