Ingredients

One 2lb butternut squash; peeled, seeded and cubed
1Tbsp vegetable oil
1 small white onion, finely chopped
3-4 cloves garlic, minced
1-1 ½ cups vegetable/chicken stock
1 tsp cayenne
Salt & Pepper

12oz of your favourite pasta

Squash Sc 1

Directions

1. Smoke cubes of squash on a perforated aluminum tray with maple bisquettes for 1 hour at 150-165°F
2. Heat oil in a pan and add squash, onion & garlic
3. Season with salt and pepper
4. Cook until onion is translucent, about 8 – 10 min
5. Add broth and bring to a boil, reduce heat and simmer
6. Simmer for about 15 minutes, or until squash is tender
7. Bring a large pot of salted water to a boil and cook the pasta according to package directions, until al dente
8. Allow the squash mixture to cool slightly and then blender with an immersion blender or in a blender until smooth
9. Season with cayenne, salt & pepper
10. Combine pasta with sauce (and any other ingredients you would like to add; I used asparagus, green onion & kale) and serve!