In a food processor add:
1/2 of a baked butternut squash (cut squash in half, remove seeds and lie on baking sheet with inside facing up, bake at 375 for about 40 mins or until soft when poked with fork, then let cool and peel off shell and break into pieces or spoon insides out)
1/4 cup of nutritional yeast
1/2 cup of almond milk
1/4 cup of sesame seeds
1 tsp of salt
2 tsp of ginger
1 tsp of cumin
2 tbsp of melted coconut oil
blend until smooth
Mix in with your choice of pasta ( I used rice noodles), once mixed with noodles you can heat it up in a pot on the stove for a couple mins (dish can be served cold too), then add in some kale and sprinkle pumpkin seeds on top.
Enjoy!
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