Butternut Squash

Rinse and dry the produce. Place a large pot of water over high heat; when it boils, add turmeric and noodles. Cook, stirring occasionally, until al dente. Drain the noodles and spread out on a clean work surface to prevent them from sticking together. Preheat your oven to 375F. Roughly chop pecans and set aside. Put your large saucepan over medium heat.

Mince the garlic. Peel and chop the onion. Grate the butternut squash. Add the olive oil to the saucepan. Once heated, add the onion, squash and garlic. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add the mushrooms and thyme; season with salt and pepper to taste. Cook until mushrooms are softened, about 5 minutes. Transfer to a bowl and set aside.

Drain the tofu, squeezing out any excess water. Combine tofu, almond milk, and salt to taste in the food processor or blender and blend until smooth.

Spread a thin layer of the tofu mixture over the bottom of the baking dish. Add a layer of noodles and top with half the squash sauté. Sprinkle with half of the pecans. Repeat this layering process with the remaining tofu, noodles and squash. Top with the vegan mozzarella and remaining pecans.

Bake for 30 minutes, or until cheese is bubbly. While baking, chop the parsley. Let cool for 5 minutes. Garnish with chopped parsley and serve hot.