Fall in a dish! Here’s our take on a classic roasted butternut squash. As you know, we like to keep it simple at Sweet Laurel, and here we let the flavors of the butternut squash shine amongst delicious cashew creme, pomegranate seeds and a dash of fresh parsley.
Maple Roasted Butternut Squash with Cashew Creme and Pomegranate
1-2 butternut squash
1 cup cashews
1/2 cup coconut milk
1 tablespoon lemon
1/2 teaspoon salt (divided)
2 tablespoons coconut oil
1 tablespoon maple syrup (optional)
1/2 cup pomegranate
1 teaspoon cinnamon (optional)
Chopped parsley for garnish
Preheat oven to 400.
Place cashews in a bowl with 2 cups of filtered water. Set in the refrigerator for 1-2 hours to soak.
Prepare butternut squash by washing the outside, cutting them in half and de-seeding. Lightly salt the squashes with 1/4 teaspoon of the salt. Rub the flesh of the squash with coconut oil. Optional: you can add cinnamon & maple syrup here for added flavor.
Place butternut squash cut side down on a cookie sheet lined with parchment paper. Roast for 1 hour, then remove pan from oven and allow them to cool.
Meanwhile, finish the cashew creme. After the cashews have soaked for about an hour, remove the cashews from the refrigerator. Pour the cashews into a high-speed blender or food processor, but do not toss the liquid just yet. You may need this during the processing. Combine the coconut milk, lemon and remaining salt in the blender. Blend the cashew creme on full speed until completely smooth, about 1-2 minutes. If the mixture is too thick, add a bit of the soaking liquid, blending until desired consistency is reached. Pour the cashew creme into a container and store in refrigerator until serving time.
To serve, place butternut squash cut side up on plate. Drizzle cashew creme over squash, then sprinkle with pomegranate seeds and parsley. Enjoy!