Preheat the oven to 190C/375F.
Peel & chop the butternut squash into small chunks, then place in a pan of boiling water, leave over a medium/high heat for 10 minutes.
Meanwhile place the pasta and broccoli in another pan of boiling water, leave on a medium heat for 5-7 minutes. (The pasta should still be a little bit hard).
Once the butternut squash is soft - drain the water from the pan, then place the squash in a food processor along with the almond milk, vegetable broth, nutritional yeast and paprika. Blitz until a smooth and creamy sauce is reached.
Place the pasta, broccoli and chicken in your pasta dish, then pour the sauce over the top.
Sprinkle the ground almonds and flax seed on top, then bake for 20-30 minutes.
Serving Size Serves 5