Ingredients

The following ingredients have 6 Servings
  • 1 cup raw cashews
  • 2 1/2 cups 1/2-inch cubes peeled butternut squash
  • 1 1/2 cup unsweetened soymilk, almondmilk or ricemilk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 3/4 cup low-sodium vegetable broth
  • 1 (20.0-ounce) package 365 Everyday Value® frozen Organic Brown Rice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced fresh sage
  • 1/4 teaspoon ground black pepper

Instruction

  • Soak cashews in enough water to cover for a couple of hours or overnight.
  • Drain.
  • Bring a large pot of water to a boil.
  • Add squash and cook 4 to 5 minutes or until just fork-tender.
  • With a slotted spoon, remove 1 cup squash cubes and set aside.
  • Continue to cook remaining squash 5 minutes longer or until very soft.
  • Drain.
  • In a blender, puree soaked cashews, very soft squash, soymilk, cinnamon and salt.
  • Heat a large high-sided skillet over medium heat until hot.
  • Add onion and garlic; cook about 5 minutes or until beginning to brown and stick to the skillet.
  • Stir in vegetable broth, fork-tender squash and frozen brown rice.
  • Cook 2 minutes, stirring frequently.
  • Stir in cashew mixture, parsley and sage; reduce heat to medium-low.
  • Simmer 6 to 8 minutes or until mixture thickens and sauce reduces in volume, stirring frequently.
  • Remove from heat and stir in black pepper.