Winter Harvest Citrus Pasta

serves 8

For the butternut squash sauce:

• 2 cups frozen butternut squash cubes, frozen
  1 teaspoon dried rosemary, crushed
  1 teaspoon garlic powder
  1 tablespoons maple syrup
  2 tablespoons extra virgin olive oil
  dash of salt
  1/2 teaspoon black pepper
  1/4 cup nutritional yeast*

For the chickpeas:

• 1 tablespoon extra virgin olive oil, to coat the skillet
• 1/2 small white onion, diced
• 1 15 ounce can chickpeas, drained
• 1 large portobello mushroom, diced
  1/8 teaspoon cinnamon
  1 tablespoon lemon juice
• 1 cup roasted, unsalted almonds, slivered

To complete the Winter Harvest Citrus Pasta:

• 1 pound orecchiette pasta, cooked
• additional nutritional yeast, for tossing the cooked pasta*
• a little extra olive oil, for tossing the cooked pasta
• 1 orange, sliced into segments
  1 teaspoon orange zest

*optional. Found in health food stores of the health food section of some grocery stores.

To make the Butternut Squash Sauce:

Place the frozen, cubed butternut squash in a skillet over medium high heat. Season with the rosemary, garlic powder, maple syrup, olive oil, salt, pepper, nutritional yeast, orange juice and orange zest. Cook for 3-5 minutes, working the seasonings into the squash with a fork, until the squash has softened into a lightly mashed mixture.

Bring a large pot of water to a boil over high heat and begin cooking the orecchiette according the package directions.

To make the chickpeas:

Place the olive oil and chopped onion in a skillet over medium-high heat. Cook the onions for 4-5 minutes, or until they become translucent.

Add the chickpeas and diced Portobello mushroom to the pan and season with the cinnamon and lemon juice. Cook for another 4-5 minutes, or until the chickpeas begin to brown and the Portobellos begin to become tender.

Add the almonds and sauté for just 1 minute more.

To complete the Winter Harvest Citrus Pasta:

Drain the orecchiette when it has completed cooking. Toss the cooked pasta with a few dashes extra virgin olive oil and nutritional yeast, if using.

Toss the pasta with the butternut squash sauce until fully coated. Fold in the chickpeas.

Serve in a bowl with fresh orange slices and a dash of orange zest on top.