This is a really fun dish.
It’s creamy, crunchy, spicy, and fresh at the same time.
The creamy filling was made with Kabocha squash mixed with cashews.
Then I topped them off with panko bread crumbs and cooked them until they got crunchy.
When it’s pasta, you automatically think “Italian”, but I decided to play a bit with Mexican flavors for this dish.
So the tomato sauce was spiced up with chipotole.
Finally, they were served with cilantro and scallion.
The green color was perfect to brighten up the dish.
I almost believe that the colors of each country’s flag represent their food colors!