This isn’t so much a recipe because I didn’t actually write down the amounts, but I thought this turned out well and it was easy.

1 tbsp olive oil
1 lb penne pasta
1 large fennel bulb, very thinly sliced
1/2 kabocha squash, peeled and cut into 1/2-1″ chunks
A couple tablespoons each soymilk, Tofutti BTCC, and TJs Cranberry Apple Butter

Start the water for the pasta and squash. Simmer the squash until nearly fork-tender. Meanwhile, saute the fennel in the oil over medium heat until tender and browning. Add pasta to the water when it’s ready.

Add the squash to the pan and continue sauteing until the squash is tender. Stir frequently to prevent sticking. Add a little salt and pepper.

When the squash is tender and everything is beginning to stick, add the soymilk, tofutti, and cranberry apple butter. Stir until well mixed and season to taste.

When the pasta is ready, drain it and mix the squash mixture with the pasta. Yum.