I made this for dinner last night and it was so yummy I had to share.
I cubed half a butternut squash and two sweet potatoes. Drizzled with oil, sprinkled with herbs and roast in the oven for twenty minutes until they were soft. I then blitzed them in a food processor with a can of coconut milk and a teaspoon of apple cider vinegar. I heated the sauce, adding vegetable stock until it reached the consistency I wanted (I used about 1/3 pint) and seasoned.
In a separate pan I melted some coconut oil and tossed in chilli flakes, sunflower and pumpkin seeds, and toasted over a low heat.
I served the sauce over pasta with a sprinkling of crunchy seeds. Delicious.