Preheat oven to 375 degrees F

Add 2 tablespoons of Mazola® Corn Oil to a skillet or oven safe pan and also add the butternut squash to it.

Pan roast butternut squash over medium/high flame for about 15 minutes so some cubes are slightly charred. Add in the 2 tablespoons of vegetable stock and cover pan and let cook about 4-5 minutes so butternut squash cubes are tender.

Then add butternut squash to a blender with coconut milk, vegetable stock, turmeric and smoked paprika and blend - then set blender with mixture aside to cool a bit before adding the egg.

While waiting for mixture to cool, boil gluten free pasta till al dente in another pan.

While pasta is boiling, grab the skillet that you used for the butternut squash and add the other 2 tablespoons of Mazola® Corn Oil and add onion, garlic and ginger and saute about 5-7 minutes. Add in the spinach and chickpeas and black beans. Then add in the pasta and season with salt and pepper.

Meanwhile, add egg to creamed butternut squash in blender and blend till well incorporated.

Pour this creamed butternut squash mixture over pasta, spinach and bean saute in skillet.

Place skillet in oven and bake at 375 degrees for 20 minutes.

Garnish with parsley and enjoy!