Vegan Butternut Squash Pasta

Total Time: 1 Hour | Prep Time: 10 Minutes | Cook Time: 50 Minutes | Servings: 4

Ingredients
1 butternut squash
Sunflower oil
1 tsp of rosemary
1 tsp of thyme
8 oz of chickpea pasta
1/2 cup of hemp milk
1 tsp of maple syrup
Walnut pieces for garnish

Directions
1. Preheat oven to 400 F.

2. Peel and deseed squash. Slice into small wedges and add to a baking sheet. Drizzle with sunflower oil and sprinkle with rosemary and thyme. Mix well.

3. Bake for 40 minutes, tossing after 20 minutes. Remove from oven and let cool.

4. Bring a large pot of water to a boil. Add in chickpea pasta and cook for approximately 15 minutes, or until done to your liking. Strain and set aside.

5. Once cooled, add squash to a blender, along with hemp milk and maple syrup. Blend until smooth.

6. Add butternut squash pasta sauce to pasta and mix well. Garnish with walnut pieces.

7. Serve and enjoy!