Ingredients

The following ingredients have 4 Servings
  • 1 large butternut squash with a long neck (peeled and thinly sliced on a mandolin)
  • 5 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups raw cashews (soaked and drained)
  • 1 1/2 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 1/4 cup hemp seeds
  • 1 teaspoon salt
  • pepper to taste
  • 2 teaspoons fresh rosemary (chopped)
  • optional: 1/4 cup crushed toasted walnuts

Instruction

  • Preheat oven to 375 degrees F.
  • Thinly slice butternut squash on a mandolin.
  • Heat pan over medium heat and add olive oil. Add thinly sliced garlic and cook until garlic lightly browned and aromatic.
  • In a food processor combine cashews, vegetable broth, nutritional yeast, hemp seeds, salt, pepper, garlic (with oil) and 1 teaspoon fresh rosemary. Process until smooth.
  • In a greased baking dish or cast iron pan, add 1/4 cup of the cashew cream sauce. Spread evenly over the bottom.
  • In single layer, slightly overlapping, place the butternut squash on the bottom layer of the baking dish.
  • Add 1/4 cup of the cashew cream.
  • Repeat with more butternut squash and cashew cream, until the last layer and add remaining butternut squash slices with cashew cream layer peeking through.
  • Top with salt and pepper and 1 teaspoon fresh rosemary.
  • Bake for 30-35 minutes until cooked through and top is lightly browned.
  • Serve with additional fresh rosemary and toasted walnuts (optional).