I guess one can say, I’m having fun with the butternut squash this month. It’s coming to its end of the winter season, so I’m trying my best to incorporate it into as many dishes as possible. It has a ton of health benefits. My favorite is how good it is for my eyes.
But it’s also so good for the digestion, brain and antioxidants.
1 small butternut squash
6 cloves garlic, peeled and chopped
1 ¼ cup raw cashews
1/4 c fresh basil
3 T muun chi Lemon Turmeric Chia Pudding or fresh lemon
1 T nutritional yeast
1 c water or muun chi Golden Turmeric Kvass
Preheat oven to 425 degrees. Cut the squash in half lengthwise, rub the garlic onto the inside of the squash. Place the cut side down onto the surface of a baking sheet. Roast until tender - about 30-40 min.
You may choose to scoop the insides of the squash from the peel, or do as I do and keep all the skin, pulp and seeds, remove the stem and the end.
Place all of the squash into a blender along with the cashews, pudding, nutritional yeast and 1/2 c water.
Blend until smooth, adding water as needed.
Season with salt and pepper.
You may choose to make a kid friendly mac and cheese or your favorite lasagne. I used the sauce to make a gluten free lasagne. I sliced zucchini lengthwise into thin strips to imitate lasagne noodles. I made a veggies mix of mushrooms, kale, Swiss chard and tomatoes. I alternated sauce, zucchini strips, sauce, veggies, strips, repeated until I had multiple layers of goodness. I baked the bechemel lasagne for 50 min in a 350 degree oven.
Sprinkled with vegan Parmesan (chopped cashews with nutritional yeast ) and chopped basil. Yummmmm!! Enjoy listening to your gut sing! And your guests smile!
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