You will need

• 2 T grapeseed oil
• 2 c butternut squash, peeled and cubed
• 1/2 t cinnamon
• 1-1/4 lb bulk chorizo
• 1 T dried onion
• 2 1/2 c farfalle (bow tie pasta)
• 1/2 c parmesan cheese, finely grated
• 1 T dried parsley

Instructions

1. Fill a saucepan halfway with water and boil over high heat. Add pasta and cook for 12-14 minutes—reserve 1 cup of pasta water for the sauce. Drain pasta in a colander.
2. Heat oil in a large sauté pan over medium heat.
3. Cook butternut squash for 8-10 minutes. Add cinnamon and stir during the last 2 minutes. Remove from pan and cover with foil.
4. Add chorizo to sauté pan. Crumble and brown, adding dry onion when almost cooked through.
5. Stir in reserved pasta, water, and cheese to sauté pan. Cook for 1-2 minutes and add the butternut squash. Remove from heat.
6. Fold in the pasta and sprinkle with parsley.
7. Serve and enjoy!