I LOVE Halloween. Dressing up, fun parties, excuse to eat waayyy too much chocolate without second glaces from co-workers. It all adds up to one of my favorite nights of the year. We are hosting a party at our house and I spent most of the weekend cleaning, prepping and decorating with spiders, skulls, & candles. We also finally decided on our halloween costumes and will be going as my favorite Mad Men couple, Don and Megan Draper. Spending the night in a funky wig, fishnets, and 60’s dress? Don’t mind if I do!
I came up with this pasta as I was decorating the house in orange and black. I wanted my dinner to match the decor and this pasta came out perfect! I will definitely be making this again on October 31st. Doesn’t it just scream Halloween?
1 large butternut squash, cubed
1 large globe eggplant, cubed
1/4 cup olive oil
3 cloves garlic
1/4 cup nutritional yeast
1/2 tsp. dried thyme
1 lb. Penne pasta
Preheat oven to 425°F. In a large bowl, toss the cubed butternut squash and eggplant with olive oil, salt, pepper, and thyme. Pour entire mixture on a roasting pan and bake for 60 minutes. Vegetables should be slightly crispy/caramelized on the outside and cooked through.
While vegetables are in the oven, bring a large pot of salted water to a boil. Cook penne pasta until al dente, reserve 2 cups of pasta water and noodles. Set aside.
Remove vegetables from oven. Reserve 2 cups of vegetables. Place the rest of the vegetables into a blender with 1 cup of the reserved pasta water and nutritional yeast. Puree until smooth, adding enough water to make a sauce.
Pour over cooked penne noodles and reserved vegetables.
Enjoy! What are your plans for Halloween?