Ingredients:
4 c pasta
2 1/2 c cubed and peeled squash
4 c bone broth/water
1 small onion diced
1 tbsp ghee
1/2 c nut milk
S/P to taste
Instructions
Bring bone broth/water to boil and add squash. Cook until tender, about 8 min. Save 1/2 c when finished.
Cook pasta according to package. Saute onion in ghee until fragrant.
Blend squash, onion, milk, s/p, and leftover broth.
Stir sauce in drained pasta and heat until mixed well.