THE BELLY KITCHEN · Dinner

Roasted Butternut, White Bean & Sage Penne

Name: Roasted Butternut, White Bean & Sage Penne
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 150 g BELLY Penne, weighed dry; 500 g butternut squash flesh, weighed after peeling and deseeding, cut into approximately 1.5 cm cubes; 240 g drained tinned cannellini beans, rinsed; typically one 400 g tin, check its drained weight; 2 tbsp olive oil, divided; 2 garlic cloves, finely sliced; 6 fresh sage leaves, washed, dried and finely sliced; 1 tbsp lemon juice, plus more to taste; 200 ml reserved pasta cooking water, used gradually as needed; Salt and black pepper to taste

45 MINSSERVES 2

Roast the squash. Mash a little. Keep a few golden pieces. This Penne dinner brings white beans, sage and lemon into a rough squash coating without cream or a blender.

Published 2026-10-22 · BELLY Editorial

Estimated: 10 min prep · 35 min cooking · 45 min total

Allergens: BELLY pasta contains wheat (gluten) and lupin. Check every ingredient label.

AI-generated serving illustration

Original BELLY editorial recipe; not yet kitchen-tested

A whole bowl of Penne with roasted butternut squash cubes, cannellini beans and sliced sage on a kitchen table

THE SHOPPING LIST

Ingredients

For 2 people

150 g BELLY Penne, weighed dry
500 g butternut squash flesh, weighed after peeling and deseeding, cut into approximately 1.5 cm cubes
240 g drained tinned cannellini beans, rinsed; typically one 400 g tin, check its drained weight
2 tbsp olive oil, divided
2 garlic cloves, finely sliced
6 fresh sage leaves, washed, dried and finely sliced
1 tbsp lemon juice, plus more to taste
200 ml reserved pasta cooking water, used gradually as needed
Salt and black pepper to taste

Meet the Penne

APRON ON. WATER BOILING.

How to make Roasted Butternut, White Bean & Sage Penne

1
Heat the oven to 220°C / 200°C fan. Peel and deseed the squash, weigh 500 g flesh and cut into roughly 1.5 cm cubes. Toss on a large roasting tray with 1 tbsp olive oil, a little salt and black pepper. Spread in a single layer.
2
Roast for approximately 25–30 minutes, turning once, until the cubes are soft enough to squash easily with a fork and have some coloured edges. Crowded trays or larger pieces may take longer. Meanwhile drain and rinse the beans and prepare the garlic, sage and lemon.
3
When the squash is nearly tender, cook the Penne in boiling water according to its own pack instructions. Before draining, reserve 200 ml of the cooking water. Do not use the roast timing as a pasta timing.
4
Warm the remaining 1 tbsp olive oil in a wide pan over a low heat. Add the sliced garlic and sage and stir for 30–60 seconds until fragrant without browning the garlic. Add the drained beans and 50 ml reserved pasta water. Warm for 2–3 minutes, stirring gently, until the beans are hot throughout.
5
Add about half the roasted squash to the pan. Mash it against the base with a fork or masher, taking care with the hot pan. Add another 50 ml reserved pasta water and stir into a coarse coating. Small squash pieces are expected; this is not a smooth purée.
6
Add the drained Penne and remaining roasted squash. Fold gently over a low heat for 1–2 minutes. Add the remaining reserved water a tablespoon at a time only if the coating needs loosening; you may not need it all. Remove from the heat, stir in 1 tbsp lemon juice, taste and adjust the seasoning. Divide between two bowls.
7
For leftovers, cool and refrigerate within two hours. Use within 48 hours and reheat once only until steaming hot throughout. Follow shorter ingredient use-by instructions where applicable.

A little BELLY wisdom

Mash only half the squash. The rest earns its place as golden pieces among the Penne.

Ingredient swaps, allergens and storage

Timings are estimates: 10 minutes preparation and 35 minutes cooking, with pasta cooked alongside the final roasting stage. Peeling, pan size, oven preheating and packet times vary; allow extra time as needed. Original editorial recipe; not yet kitchen-tested.

Each stated serving contains 75 g dry Penne. The owner-mapped supplier declares 20 g protein per 100 g dry pasta, so the pasta component contributes 15 g protein per serving. This is not the protein total for the dish; no whole-meal macros have been calculated.

Allergens: BELLY Penne contains wheat (gluten) and lupin; its ingredients include oat fibre. Check current pasta and bean labels and cross-contact advice. The base recipe has no added milk, cheese, butter or nuts, but it is not gluten-free.

Cannellini beans may be replaced with the same drained weight of tinned butter beans; keep them whole and warm through. Replace sage with a small amount of chopped parsley added off the heat for a different finish. Adding cheese changes the recipe and introduces milk; it is not included in the illustration.

If buying pre-cut squash, weigh 500 g prepared cubes and adjust roasting time to their size. Do not substitute the same weight of an unpeeled whole squash. BELLY is sold out: use another available pasta if needed, follow its label and do not apply BELLY-specific nutrition to it.

Understand dry-weight pasta nutrition · Make a squash pasta coating without a blender

BELLY Penne is currently sold out. Register your interest in the next Penne drop.