1 medium butternut squash, peeled, halved lengthwise, seeded, and cut into ½-inch pieces or sweet potato
6 scallions, thinly sliced
2 tablespoons fresh sage, finely chopped
½ teaspoon ground nutmeg
3 cups low-sodium vegetable broth
Juice of 1 lemon or lime
¼ cup sliced almonds, toasted or toasted sage leaves
Freshly ground black pepper to taste
1 package gluten free penne, cooked according to package directions (reserve ½ cup of cooking water)
1/3 cup freshly grated Parmesan cheese (optional)
Heat the oil in a large skillet over medium heat. Add squash and cook, stirring occasionally until spotty brown, 15 to 20 minutes.
Stir in the scallions, sage, nutmeg, and black pepper and cook until the scallions are softened, about 1 minute. Add the broth, bring to a gently boil, stirring occasionally until the squash is tender, about 10 minutes.
Add the cooked pasta, Parmesan cheese (if using), and lemon juice to the squash mixture, and toss to combine, adjusting the sauce consistency with reserved cooking water as desired.
Sprinkle with toasted almonds and serve.
To toast the almonds or sage, place them in a skillet on medium-high heat, stirring frequently until toasted. You don’t need any oil, just the heat and move them around the pan often.