Butternut Squash Caponata

Place a large pot of salted water on to boil for the pasta. Peel and chop the red onion. Gently crush the garlic with the flat side of a knife. Place a large skillet over medium-high heat with 1 tbsp olive oil, chopped onion, and crushed garlic. Cook until the onions soften, about 3 to 5 minutes. Stir in the tomato paste and cinnamon and cook for an additional 1 to 2 minutes.

Transfer the onion mixture to a food processor and pulse until finely chopped. Cut the celery into large pieces and add to the food processor along with the butternut squash. Pulse until coarsely chopped.

Add the gemelli to the large pot of boiling water and stir. Cook until al dente, about 7 to 9 minutes. When the pasta is done, reserve 1½ cups cooking water, drain the pasta, and return to the large pot, off the heat.

Wipe the large skillet clean and return to medium heat. Add the almonds and toast, shaking the pan frequently, until browned in spots, about 3 to 4 minutes. Transfer them to a cutting board and roughly chop.

Return the skillet to medium-high heat with 2 tbsp olive oil. Add the butternut squash mixture, reserved cooking water, capers, currants, red wine vinegar, and 1 tsp salt. Cook until the vegetables soften, about 5 to 8 minutes. Add the butternut squash caponata to the cooked gemelli in the large pot along with 1 tbsp olive oil and stir to combine.

Roughly chop the mint leaves. Divide the butternut squash caponata between large plates or bowls. Top with toasted almonds and chopped mint.