Preheat oven 425 DegF.

Combine Cubed Squash, Thinly Sliced Onion, Oregano, Chipotle Powder, 2 tablespoon Olive Oil & Sea Salt and toss until mixed thoroughly then spread out over a baking sheet. Roast for 20 minutes.

In a large skilled over medium-high heat warm the beans. Once the squash is finished, add it to the beans.

Using a food processor whiz the Hemp Hearts, Mint, Garlic, Lime Juice, 1 tablespoon Olive Oil, Paprika, Sea Salt & water until smooth.

Separately, combine the Tomatoes, Cilantro, Lime Zest & Juice, Sea Salt and mix until thoroughly combined.

Over a Butternut Lettuce Leaf, add the squash and top with the salsa and hemp heart cream.