Ingredients

The following ingredients have 5 Servings
  • 2 10-oz. bags frozen butternut squash cubes
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon curry powder
  • ½ teaspoon dried oregano
  • 8 oz. dry whole wheat farfalle or bow tie pasta
  • 1 15-oz. can black beans, rinsed and drained (1½ cups)
  • 1 tablespoon almond butter
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup unsalted roasted pumpkin seeds (optional)
  • Smoked paprika (optional)

Instruction

  • In a medium saucepan combine the first six ingredients (through oregano) with 1½ cups water. Cover and bring to boiling. Cook about 10 minutes or until squash is very tender.
  • Cook farfalle according to package directions for al dente, adding beans the last 1 minute of cooking.
  • Meanwhile, transfer squash mixture and almond butter to a food processor. Process to a smooth sauce. Season with salt and pepper.
  • Drain pasta and beans; return to pot. Add sauce, stirring to coat. If desired, sprinkle with pumpkin seeds and paprika.