Ingredients

• 1 large butternut squash, cubed
• 1 large globe eggplant, cubed
• 1/4 cup olive oil
• 3 cloves garlic, diced
• 1/4 cup nutritional yeast
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound whole wheat or gluten free penne pasta

Directions

1. Preheat oven to 425°F.
2. In a large bowl, toss the cubed butternut squash and eggplant with olive oil, salt, pepper, and thyme.
3. Pour entire mixture on a roasting pan and bake for 50-60 minutes. Vegetables should be slightly crispy/caramelized on the outside and cooked through
4. While vegetables are in the oven, bring a large pot of salted water to a boil. Cook penne pasta until al dente, reserve 2 cups of pasta water and noodles. Set aside.
5. Remove vegetables from oven. Reserve 2 cups of vegetables.
6. Place the rest of the vegetables into a blender with 1 cup of the reserved pasta water, cayenne pepper & nutritional yeast. Puree until smooth, adding enough water to make a sauce.
7. Pour over cooked penne noodles and add reserved vegetables.