8 cups cooked pasta, orcchiette (about 16oz. dry)

Mashed Squash Sauce:
2 cups organic Butternut Squash cubes, frozen
1 tsp dried rosemary, crushed
1 tsp garlic powder
1 Tbsp maple syrup
2 Tbsp EVOO
dash of salt
1/2 tsp black pepper
1/4 cup nutritional yeast
1 large orange, juiced
1 tsp orange zest

Chickpea Mixture:
1 Tbsp EVOO, to coat the skillet
1 cup slivered almonds (roasted, unsalted)
1/8 tsp cinnamon
1 can organic chickpeas, drained
1 Tbsp lemon juice
1 large portobella mushroom, diced
1/2 small white onion, diced

additional nutritional yeast and olive oil for tossing cooked pasta