Hemp-Seed Pesto with Roasted Butternut Squash on Gluten-Free Pasta

Yep, this is a good one. Creamy, garlicky, sweet, and filling with the flavors of fresh herbs. Need I say more?

Ingredients:

• butternut squash - 1
• cumin - a sprinkle
• gluten-free pasta (rice or quinoa based are great) - about 2 cups dry (more or less depending on how saucy you want it)
• cilantro* - 1/4 cup
• parsley* - 1/4 cup
• spinach* - 1/2 cup
• hemp seeds - 1/2 cup (or more if you want it to be heartier; you can sub with pumpkin seeds)
• lemon - 1 tbsp
• garlic - 1 clove (or to taste)
• olive oil** - 1/4 cup (or more if you want it to be creamier, but don't over-do it)
• optional: jalapeño - a small slice with give it a little kick! 

*if you want a more traditional tasting pesto, use basil instead

** if you want to go oil free, use veggie broth or miso mixed with some waiter

Directions

1. Preheat the over to 350-500 degrees, depending on how much time you have. The higher the temperature, the faster it will cook, but high heat takes away nutritional value.
2. Peel the outside of the butternut squash then slice into bite-sized cubes. Put on an oven sheet, sprinkle with cumin and a little water, and bake until soft (about 20-30 minutes). You can drizzle with olive oil if you'd like, but it's not necessary.
3. When squash is about half-way done, boil water and add pasta - depending on what type of gluten-free pasta you have, it will take 8-15 minutes to cook. 
4. While pasta is cooking, blend or process pesto ingredients (cilantro, parsley, spinach, hemp seeds, lemon, garlic, oil, and optional jalapeño - or substitutes above if desired)
5. When pasta is finished, pour on pesto sauce and top with squash right out of the oven.
6. Enjoy then come back here and tell me how much you loved it! ; )