Butternut Squash and Cashew sauce for Pasta
Ingredients
- ½ small butternut squash, halved vertically, and seeded
- Extra-virgin olive oil
- 2 shallots, coarsely chopped (½ cup)
- 3 garlic cloves, unpeeled
- ¾ cup water
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme, plus a few leaves for garnish
- 12 ounces rotini pasta
- Sea salt and freshly ground black pepper
- Sauteed broccoli, for serving, optional
Method
1. Preheat oven to 425. F
2. Drizzle squash with olive oil, sprinkle with salt and pepper and place on baking sheet. Wrap shallots and garlic cloves in foil with a drizzle of oil and place on baking sheet. Roast for 30 minutes or until squash is soft.
3. Scoop 1 cup of the squash and transfer to a blender with shallots and garlic, water, cashews, a tablespoon of oilive oil, nutritional yeast, vinegar, sage, thyme, 3/4 tsp salt, grinds of black peper. Blend until creamy.
4. Cook pasta according to package directions. Reserve 1 c. of pasta water.
5. Drain pasta, resere 1 c of water. Add sauce and add 1/2 to 1 c. of reserved water to loosen sauce.
6. Serve with cooked broccoli, sprinkle with thyme, pepper. Offer parmesan.