• 1 butternut squash, cubed
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 6 oz can tomato paste
  • 1 tsp curry powder
  • 1/2 tsp dried oregano
  • 8 oz whole wheat pasta, farfalle or bow tie
  • 1 15 oz can black beans, drained and rinsed
  • 1 tbsp almond butter
  • 1 1/2 tsp sea salt
  • black pepper, to taste
  • 1/4 C pumpkin seeds, unsalted roasted
  • smoked paprika, for serving


  1. In a medium saucepan combine the first six ingredients (through oregano) with 1½ cups water. Cover and bring to boiling. Cook about 10–14 minutes or until squash is very tender.
  2. Cook farfalle according to package directions for al dente, adding beans the last 1 minute of cooking
  3. Meanwhile, once squash is tender, add almond butter and immersion blend squash mixture until smooth. Season with salt and pepper.
  4. Drain pasta and beans; return to pot. Add sauce, stirring to coat. If desired, sprinkle with pumpkin seeds and paprika.