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!
Butternut Squash Halloween Pasta
- 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
- Cook the black bean pasta according to package instruction. Drain, rinse thoroughly with cold water, set aside.
- 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.
- 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.
- Combine butternut squash and tomatoes in a pan. Add spices and maple syrup, mix.
- Add shredded zucchini and carrots, stir to combine.
- Cook at medium low heat until veggies are soft, about 10-15 minutes, stirring frequently.
- Plate the pasta, top with sauce. If adding chicken, place on top. Enjoy!