Method:
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Cut and peel the squash into chunks.
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Place in a roasting tray and drizzle with oil and a sprinkle of salt and pepper.
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Roast for 45 minutes. On a medium heat add a teaspoon of coconut oil and sauté the leeks until soft
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In a separate pan, bring to the boil the rigatoni and cook for 15 minutes.
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Once squash is cooked, place in a blender, with water and coconut yogurt and blend until smooth.
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Add butternut squash to the pan with the leeks and cook for a few minutes, then add the spinach and mix well (add water if too thick).
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Finally mix in the rigatoni and serve topped with toasted almonds.
