1 Butternut Squash, peeled, seeded and cubed
1 large Onion, chopped
1 teaspoon Extra Virgin Olive Oil
½ teaspoon Salt
½ teaspoon Pepper
½ cup vegetable stock
2 teaspoons Butter
Salt and pepper, to taste
1 cup uncooked Bean Pasta
Food Processor or Blender
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl add the squash, onion, extra virgin olive oil, salt, and pepper. Stir until all ingredients are well coated in oil and seasonings.
Spread the contents of the bowl out on the parchment-lined baking pan in a single layer. Roast on the bottom rack for 45 minutes.
While the squash is roasting…
Bring a large pasta pot of salted water to a boil and cook pasta according to the package directions. Drain the pasta in a colander and set aside.
When the squash is done roasting…
Transfer the squash mixture to a food processor. Add the butter and vegetable stock to the food processor. Puree until smooth. Add salt and pepper to taste.
Combine the pasta and squash puree and stir until the pasta is well coated. Serve and Enjoy!