Chipotle Butternut Squash Pasta

The weather is starting to get a little chilly and I don’t know about you guys but I just want to curl up by a fire with a big bowl of pasta. This simple and healthy butternut squash sauce is the answer to these wishes.

Butternut squash and chipotle peppers are a winning combination in my book. The sweetness of the butternut combined with the savory chipotle spice is just perfect. The addition of honey in this sauce boosts the sweetness a little bit, while the acid from the AVC or lemon cuts through the richness.

As an added bonus, this recipe could not be simpler or easier, making it perfect for these last few days before the Thanksgiving craze. Grab a fork and cozy up.

Let me know what you think of the recipe in the comments and don’t forget to follow the sustainability tips below!

Ingredients

• 1 large butternut squash

• 1 medium yellow onion

• 2 large or 3 small cloves garlic

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cumin

• 1 large chipotle chili in adobo sauce

• 1 tablespoon honey

• 1 tablespoon apple cider vinegar or lemon juice

• 1/4 cup olive oil

• 16 oz boxed pasta

• Salt and pepper

Steps

1. Preheat your oven 425 F. Chop your squash into large cubes and your onion into quarters or sixths, and peel your garlic. You're aiming for similar sized pieces of onion and squash so your onions don't burn in the oven. Lightly oil a large baking sheet and transfer your butternut, onion and garlic to the sheet. Drizzle with oil and sprinkle with salt and pepper. Pop those puppies in the oven for about 50 minutes, or until golden brown, flipping over the veggies halfway through. Toward the end of your roasting time, put a large pot of salted water on to boil.

2. After your veggies are roasted, set aside half of the veggies. Transfer the other half (plus all the garlic cloves) to a food processor or blender. Toss in your paprika and cumin, chipotle pepper, honey, ACV or lemon juice, and olive oil and blend until smooth.

3. Once your water is boiling, boil your pasta for about 6 minutes or the time on the package. When your pasta is al dente, remove about 2 cups of water from the pot and set aside. Drain your pasta and return it to the pot along with the sauce and pasta water. Give it a good stir and then add in the other half of the veggies. Serve and devour.

Sustainability Tips

• Butternut squash, onion, and garlic: Make sure these are in season before you make this! Then hit up your local (and organic if you like to go hard) farmers so you're not wasting a bunch of transportation fuel.

• Honey: Again with the local. When you buy local honey, you not only save GHGs from transportation, but you can ask the beekeeper how they treat their bees.

• Olive oil: Go for organic olive oil. Read all about it in my sustainable cooking oils post!