Chipotle Butternut Squash Sauce with Pasta & Spinach

Preheat oven to 425 degrees F (220 degrees C).

Chop the Fresh Baby Spinach (6 cups). Peel, deseed, and dice the Butternut Squash (1).

Coat a baking sheet with Coconut Oil Cooking Spray (as needed). Spread butternut squash onto the pan, spray lightly with cooking spray, toss to coat, and sprinkle with Salt (to taste) and Ground Black Pepper (to taste).

Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender.

Let cool for at least 5 minutes.

Add the Feta Cheese (1/4 cup), Almond Milk (1 cup), Garlic (2 cloves), Ground Flaxseed (2 Tbsp), juice from Lemon (1), Onion Powder (1/2 tsp), Paprika (1/2 tsp), Chili Powder (1/4 tsp), Sea Salt (1/4 tsp), Chipotle Peppers in Adobo Sauce (1 tsp) and 2 cups of the cooked butternut squash into a high speed blender. Blend on high until smooth.

Cook Organic, Whole Wheat Penne Pasta (1 pckg) according to package directions, and sauté chopped spinach until cooked. Drain pasta, then add it back to the pot. Add organic baby spinach and butternut squash sauce.

Stir to combine, and cook over medium until heated throughout. Sprinkle Parmesan, Romano & Asiago Cheese Blend (2 Tbsp) and serve immediately.