Shoutout to JP who wanted this recipe. Here is a picture of him about to enjoy it.
Butternut Cashew Sauce
- 1 small butternut squash or 2-3 medium large sweet potatoes, cut it half long-wise and seeded (about 2-3 cups of squash)
- 1 tablespoon olive oil
- 2 cups broth, vegetable or chicken
- ½ cup cashews
- 2 teaspoons apple cider vinegar
- 1-2 tablespoons nutritional yeast
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg, ground
- ¼ teaspoon red pepper flakes, optional
- 2 teaspoons, plus 1/4 cup sage leaves
- 2 tablespoon olive oil.
- Preheat oven to 375 degrees. Line a pan with parchment paper. Slice your butternut squash in half and remove the seeds. Roast the squash, cut side down on your parchment lined pan for 45 minutes, or until a knife inserted slides through easily
- In a heat proof measuring cup, pour 1-2 cup boiling water over the cashews and let it sit for 1 hour.
- Remove the skins of the cooked squash, and place the flesh in a blender
- Strain the cashews, and add the cashews to the blender
- Add the remaining broth, vinegar, nutritional yeast, salt, black pepper, nutmeg, and 2 teaspoons sage leaves.
- Blend until extremely smooth.
- Pour 1 quart of sauce over your favorite pasta sauce. In a small pan, heat up oil and toast the 1/4 cup sage leaves until crispy. Top the pasta and sauce with the crispy sage leaves.