1. In a blender, add sunflower seeds, shredded coconut, chia seeds, ginger, cinnamon, turmeric and salt. Blend until the mixture is a flour-like consistency. If short on time, use tahini instead of sunflower seeds, and mix the ingredients together in a bowl until smooth. (No blender required). SEE NOTES FOR SEEDLESS OPTION!

Stove Top Instructions

1. In a small bowl, add the dry mixture with water or coconut milk, stirring to combine. Set aside to thicken. Feel free to save a little bit of the gel for topping!
2. Add the cooked squash and sunflower seed mixture into a blender, and blend until smooth.
3. Heat the mixture in a saucepan on the stove top over medium heat for 5 minutes or until it starts to bubble, stirring occasionally.
4. Remove from the heat and divide into bowl(s). Optional – To help improve digestion and absorb more nutrients stir in 1 teaspoon ghee.
5. Top with optional toppings, and serve immediately while warm. 

Instant Pot Instructions

1. Peel and chop the squash into large pieces. Place in the Instant Pot with 1/2 – 1 Tablespoon coconut oil. Sprinkle with cinnamon and nutmeg (or cloves) and SAUTE for 5 minutes, turning the squash a few times.
2. Add 1/3 cup water to the cooking pot. Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook on high pressure for 5-6 minutes.
3. Allow a natural pressure release or use a quick release if short on time. Unlock the lid, and carefully drain the hot water. Add in the dry mixture of blended seeds/spices and a splash of non-dairy milk and puree with a hand blender. 
4. Serve immediately or place the lid back on and keep it on WARM mode until ready to serve. (See notes for meal prep.) Top with optional toppings.
5.