BUTTERNUT SQUASH SAUCE AND QUINOA PASTA SOIREE

INGREDIENTS

1 tbs. of pumpkin seeds (raw preferred)

1 pound of quinoa pasta (take your pick)

2 tbs. of butter

1 tsp. sea salt (salt to taste)

1 tsp. black pepper

1 tsp. cinnamon powder

½ tsp. of ginger powder

2 cups of sliced kale

1 cup of almond or coconut milk (room temperature)

1 cup of water (room temperature)

1 butternut squash peeled, seeded, and cut into cubes (the smaller the cube, the faster it cooks)

PREPARATION

1-In a large saucepot, add the butter and spices (except salt), on low heat for about 1-2 minutes stirring.

2- Place the butternut squash into the pot and mix it in with the butter and spices.

3- Next add the milk and water. Bring to a moderate simmer. Cover and cook for 20-25 minutes or until soft.

4- In a medium saucepot, add water to bring to a boil for the pasta. Add the pasta and cook for the necessary time. Strain the pasta and put this to the side to be added to the dish later.

5- Once the butternut squash has been cooked thoroughly, use a hand blender (preferred) in the pot to mix into a soupy consistency. This will be the sauce.

6- Add the kale and mix thoroughly.

7- Serve in a bowl and garnish with the parsley.

Enjoy!

Note: This is an adaptable recipe. You can have the butternut squash be a sauce or a soup, depending on your mood and what you have with it. Instead of pasta, you can use rice and pour it in the center, as a well and eat the rice with it.