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.
Cook farfalle according to package directions for al dente, adding beans the last 1 minute of cooking
Meanwhile, once squash is tender, add almond butter and immersion blend squash mixture until smooth. Season with salt and pepper.
Drain pasta and beans; return to pot. Add sauce, stirring to coat. If desired, sprinkle with pumpkin seeds and paprika.