Hemp Butternut Macaroni Pie

 Ingredients

• 2 cups of kamut or spelt macaroni elbows
• 1 Tbsp onion powder
• 1Tbsp coconut oil
• Sea Salt to taste
  

Cheeze Sauce

• 1 Butternut squash
• 1/3 cup Hemp Seeds
• 1/3 cup Nutritional yeast (optional)
• 2 Tbsp onion powder (can add more to desired taste)
• ½ Cup water
• ¼ cup coconut oil
• Sea salt to taste

Finishing

• Oregano
• Smoked Sea salt
• Black Pepper
• Coconut oil to brush on top or spray.

 Instruction

1. Slice the butternut squash in half lengthwise and scoop out the seeds. Place cut-side up in a baking dish with a little water at the bottom. Roast for about 45 minutes, or until soft and tender..
2. Cook the pasta according to package directions. Drain the noodles. Add one tablespoon of onion powder and one tablespoon of oil and set to the side.
3. Remove the squash from the oven, drain the water, and let it cool. Scoop out the flesh and add it to a high-speed blender with hemp seeds, onion powder, sea salt, coconut oil, and nutritional yeast. Add spring water slowly and blend until smooth and creamy. Taste and adjust seasoning as needed.
4. Lightly oil a rectangular baking dish. Pour the cheese sauce over the cooked noodles and gently mix. Add a little onion powder and smoked sea salt to taste. Transfer the coated noodles to the dish, then top with oregano, smoked sea salt, and a small drizzle of coconut oil.
5. Place the noodles in the oven for 25 minutes or until the edges are golden brown and crisp open the oven spray another layer of oil on top and let bake for additional 5 minutes. Serve hot