Cajun Squash Sauce

• 2 cups plant based milk

• 2 cups roasted squash(butternut, buttercup, and or sugar pumpkin)

• 3 Tbsp plant based butter or coconut oil

• 2 cloves of minced garlic

• 2 Tbsp Cajun seasoning

• 1/4 cup flour of choice

Blend 2 cups of almond milk with  2 cups of already roasted butternut squash. 
 In large skillet melt 3 tbsp of coconut oil, add 2 minced cloves of garlic, add 1 tbsp canjun seasoning.  Cook for about a minute, add 1/4 of flour to make a roux, on a high heat slowly whisk in the squash and milk blend and one more tbsp on canjun seasoning.  Lower heat and simmer.  Great with pasta, rice, plant based meat, and veggies!