Butternut Cashew "Cream" Sauce

I whipped up another variation of my butternut alfredo sauce. I made a few simple swaps for a nuttier, lighter taste that I think you'll love! I even eat this as dip to roasted veggies because it was that creamy and delicious 😊.

Yields: 12 - 16 oz.

Active time: 20 minutes

Inactive time: 1 hour

Ingredients:

1 cup  - roasted butternut squash (see directions below)

1/4 cup - whole raw cashews (soaked, see directions below)

1 tbsp - pumpkin seeds 

1 tbsp - olive oil

1 tbsp - tahini

1/4 cup - coconut milk

1 tbsp - flax meal

1 tsp - sea salt (more if needed)

1 tsp - cumin

1 tsp - black pepper

1 tsp - ground basil (for topping)

Directions:

1. Preheat oven to 375 degrees
2. Roast squash: Slice butternut squash (carefully) lengthwise and scoop out the seeds. Drizzle with olive oil and sea salt and bake on a lined baking sheet (cut side facing up) for 45-50 minutes or until tender. Allow to cool for 10 minutes. Peel the skin and discard. Cut squash into 1 inch cubes
3. While squash is cooking, soak cashews. Cover 1/4 cup cashews with filtered water and allow to sit until the squash is done
4. In a large food processor - add cashews and blend for 3-4 minutes or until cashews start to become creamy. 
5. Add squash, olive oil, tahini, coconut milk and blend until creamy consistency. If it's too thick for your preference, add small increments of filtered water
6. Add pumpkin seeds, flax meal, salt, cumin and pepper and blend until well combined
7.  Toss with your favorite veggies and pasta! I used Banza rotini pasta mixed with kale & zucchini!