This vegan take on a cozy weeknight staple comes together in no time! It's as creamy & dreamy as the real thing, thanks to pureed butternut squash and our silky smooth tahini. 

INGREDIENTS 
1 lb pasta, cooked (we used Brami)
1 butternut squash, cubed
3 tbsp evoo, divided
1 onion, chopped
2 cloves garlic 
¼ c Seed + Mill Organic Tahini 
1 c broth or nut milk of choice 
2 tbsp nutritional yeast
2 c kale, chopped 
1 tsp kosher salt 
  
STEPS

1. Preheat oven to 400°.
2. On a lined baking sheet, toss butternut squash with 1 tbsp of oil and 1 tsp salt. Bake until tender, tossing halfway through, which should take about 30 minutes.
3. In a skillet, heat 2 tbsp olive oil. Add the onion, cook until soft. Add garlic and kale, and cook until tender.
4. In a food processor, combine squash, the onion-kale mixture, tahini, broth/nut milk, and nutritional yeast. Blend until smooth.
5. In a large bowl, toss together pasta & sauce. Season to taste with salt and pepper, and enjoy!