1 tbsp coconut oil
1/2 yellow onion, finely chopped
1 medium butternut squash, peeled, seeds removed, and cut into 1/2inch chunks
1 square inch piece of fresh ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 cup chicken or vegetable stock
2 tbsp tahini
Juice from one lime
3 tbsp soy sauce
1 tbsp honey 
1/4 cup chopped cilantro or parsley
1 tsp ground coriander
12 ounces pasta, dry
8 ounces cooked chicken, cut into 1/2 inch chunks

On stove top, heat up large skillet on medium high. Fill up large sauce pot 3/4 of the way with water and start to bring to a boil.   Add coconut oil, onion, and squash to the heated skillet.  Saute for about 10-15 minutes, until lightly browned and fork tender.  While veggies are sautéing, make sauce by combining the ingredients, ginger through coriander, in a blender and puree until smooth. Add sauce and chicken to veggies and combine lightly, and add pasta to boiling water.  Turn skillet heat down to medium low and simmer for about 5-10 minutes.  Cook pasta according to package directions.  Once pasta is done to your likeness, add it to the skillet with the veggies, chicken, and sauce, and toss together lightly but thoroughly.  makes 4 servings.  
***Remember, you do not have to have ALL of the ingredients listed for this dish to be amazing!