INGREDIENTS:
Sauce:
2 butternut squashes | cut in half lengthwise
½ cup avocado oil
¼ cup coconut cream
1 tsp sea salt
1 tsp onion powder
½ tsp cayenne
Filling:
¼ cup avocado oil
½ cup onions | chopped
1 cup chickpeas
1 cup cremini mushrooms
1 tsp oregano
½ cup fresh basil
INSTRUCTIONS:
Sauce:
In a baking dish, add the cut butternut squash, sprinkle with salt and drizzle with avocado oil. Bake in a pre heated oven at 400 F for 30 minutes. When cooked, scoop a good amount of the butternut squash, leaving some to retain the shape of the butternut squash.
In a blender, add in the butternut squash, coconut cream, sea salt, onion powder and cayenne. Blend and set aside.
Filling:
In a pan, add all of the ingredients for the filling. Cook for 3 minutes on medium heat then add the sauce and mix well. Add mixture to butternut squash, then serve and enjoy!