Creamy butternut squash pasta

This recipe is gluten free + vegan:

Ingredients:

• Jovial gluten free shell pasta 

• 2 cups of cubed organic butternut squash

• 1 cup of cashew Malk (or any plant-based milk)

• Olive oil 

• 1/2 cup or organic pumpkin purée

• 1/2 a chopped onion 

• 2 or 3 cloves of chopped garlic

• 1 tsp of salt (more to taste)

Instructions 

• In a pan, sauté the butternut squash with olive oil, butternut squash, chopped garlic, onion, and salt.

• When squash is soften and starting to brown, put in the blender with almond milk and pumpkin purée 

• Add more almond milk or water if sauce us too thick

• Serve with a gluten free pasta, I love Jovial Pasta. And garnish with tuscan kale.