Ingredients
| 3 | quarts | water |
| 5 | teaspoons | fine sea salt |
| 8 | ounces | brown rice penne |
| 2 | tablespoons | coconut oil |
| 1 1⁄2 | pounds | butternut squash peeled, seeded, and cut into 1/4 inch thick sticks |
| 2 | shallots thinly sliced | |
| 1⁄4 | teaspoon | pepper |
| 1⁄2 | cup | Sage Pesto (see recipe below) |
| 1⁄4 | cup | sliced almonds toasted (optional) |
| SAGE PESTO: makes about 1cup | ||
| 1⁄4 | cup | whole almonds |
| 2 | cloves | garlic |
| 1 1⁄2 | cups | fresh sage leaves |
| 3⁄4 | cup | fresh Italian parsley leaves |
| 3 | ounces | parm cheese |
| 1⁄2 | teaspoon | fine sea salt |
| 1⁄8 | teaspoon | pepper |
| 2⁄3 | cup | extra virgin olive oil plus more for storing |
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