Cajun Butternut Pasta

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Ingredients:

For the sauce:
1 butternut squash bulb, peeled
Spray coconut oil
1 tbsp olive oil
1 tbsp walnut oil (or other oil of choice)
1/2 tsp cajun seasoning
1/4 tsp rotisserie chicken seasoning

For the noodles:
1 (8 oz) pkg quinoa pasta elbows
Olive oil
Bill Bragg’s amino acids

Instructions:

1. preheat oven to 400 F
2. in a small pot, add a drizzle of olive oil + put some water to boil
3. cut the bulb in half + scoop out the seeds
4. on a cookie sheet sprayed with coconut oil, place the two halves if squash face down
5. place in the oven for 30 minutes
6. your water should be boiling by now, add your pasta elbows
7. spray your aminos in the boiling water
8. continue to boil for 10 minutes
9. remove from heat
10. drain your pasta elbows in a colander
11. transfer the pasta from the colander to a large Tupperware bowl
12. remove the butternut squash from the oven + let cool
13. once cooled, scoop out the inside of the squash + place in a food processor
14. add the remaining sauce ingredients to the food processor
15. pulse until smooth
16. pour sauce over the pasta + mix well
17. serve in a bowl

Serves:

4

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