1 pound butternut squash (peeled, seeded and cut into small cubes, about 2 heaping cups)
3 tablespoons extra virgin olive oil
6 anchovy fillets (in oil) (patted dry and finely chopped)
4 cloves garlic (minced)
1 medium red onion (finely chopped)
1 pound penne pasta
2 tablespoons butter
20 grape tomatoes (halved)
2 tablespoons pumpkin seeds (optional)
1/3 cup flat leaf parsley (finely chopped)
Bring a large pot of salted water to boil.
In a large deep frying pan over medium high heat, add 2 tbsp extra virgin olive oil, anchovies, garlic and onions. Cook for 5 minutes, until the onions are soft and add butternut squash. Cook for 8-10 minutes until the squash is soft and starts to brown.
Add butter, sunflower seeds and tomatoes and cook for 5 minutes.
Cook pasta according to the directions on the package (al dente), drain and add to the pan.
Season with salt and pepper, mix well and serve topped with fresh parsley.
Store this butternut squash and tomato penne in the fridge in a container. It will keep for 4-5 days.