Butternut Squash Halloween Pasta

Orange and black is back! I’ve been thinking about more Halloween dishes, and fall’s squashes with summer’s tomatoes combine to a wonderfully vibrant orange in this pasta sauce. Black bean rotini make for a nicely spooky contrast and add protein (meat-eaters can easily top this dish with some chicken, too!).

Ilian helped a lot on this one: squishing the San Marzano tomatoes into a pulp, adding spices to the sauce, stirring in the grated veggies, and keeping an eye and a hand on the sweet maple syrup.
It’s a fun dish to cook with your kid(s) and the prep is fairly quick – unless the tomato squishing goes a little overboard!

 

• Servings: dinner for a family of 3 with leftovers
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Ingredients

• 1 lb black bean pasta
• 1 can (15 oz) butternut squash puree, OR 1/2 small roasted butternut squash
• 1 can (15 oz) San Marzano tomatoes, OR 4 roma tomatoes, chopped
• 2 medium zucchinis, shredded
• 5 carrots, shredded
• 2 tsp salt
• 1 tsp paprika powder
• 1 tsp marjoram
• 1 tsp garlic powder
• 1/2 tsp sage
• a small sprig of fresh rosemary, chopped
• 1 TBsp maple syrup
• optional: diced chicken breast

Directions

1. Cook the black bean pasta according to package instruction. Drain, rinse thoroughly with cold water, set aside.
2. If you eat chicken, bake chicken breast at 350F for 20-25 minutes, coated in canola oil, seasoned with salt and thyme. Cut into cubes, set aside.
3. If you are using fresh butternut squash, halve the squash lengthwise, place cut side down in a baking dish lined with parchment paper and roast in oven at 400F for 35-45 minutes. Let cool until comfortable to handle, flip over, remove seeds and scoop out soft flesh.
4. Combine butternut squash and tomatoes in a pan. Add spices and maple syrup, mix.
5. Add shredded zucchini and carrots, stir to combine.
6. Cook at medium low heat until veggies are soft, about 10-15 minutes, stirring frequently.
7. Plate the pasta, top with sauce. If adding chicken, place on top. Enjoy!