Smoke cubes of squash on a perforated aluminum tray with maple bisquettes for 1 hour at 150-165°F

Heat oil in a pan and add squash, onion & garlic

Season with salt and pepper

Cook until onion is translucent, about 8 – 10 min

Add broth and bring to a boil, reduce heat and simmer

Simmer for about 15 minutes, or until squash is tender

Bring a large pot of salted water to a boil and cook the pasta according to package directions, until al dente

Allow the squash mixture to cool slightly and then blender with an immersion blender or in a blender until smooth

Season with cayenne, salt & pepper

Combine pasta with sauce (and any other ingredients you would like to add; I used asparagus, green onion & kale) and serve!