2 cup 500mL whole-wheat penne pasta
1 tbsp 15mL butter
1 tbsp 15mL olive oil
2 cup 500mL cauliflower florets (1/2inch, 12mm, pieces)
2 cup 500mL cubed butter squash (1/2inch, 12mm, pieces)
1 cup 250mL chopped onion
1/4 cup 60mL all-purpose flour
1/2 tsp 2mL salt
1/4 tsp 1mL pepper
2 cup 500mL milk
3 1/2 oz 100g soft goat (chèvre) cheese
2 tsp 10mL chopped fresh sage
1/2 cup 125mL coarsely chopped hazelnut (filberts), toasted
2 tbsp 30mL chopped fresh parsley (optional)