2 cups cooked butternut squash
1 tbs tahini
2 tbs nutritional yeast
2/3 cups bone broth (can sub nutmilk of choice)
dash of cayenne, turmeric, black pepper, sage, coriander + cinnamon
1 box of pasta
for squash, preheat oven to 375 degrees. half, remove seeds and bake face down for ~45 minutes until soft. remove squash and let cool. once squash is ready, gut from the skin using a spoon and toss in blender with remaining ingredients. blend until creamy and smooth. pour over your favorite pasta + enjoy!
note: recipe can be made with canned or frozen squash as well! for additional protein, try using chickpea pasta or adding cooked ground turkey to the mix.