A creamy, delicious and nutritious sauce on a bowl of your favourite pasta, this combination of an easy Roasted Garlic Cashew Cream and some oven-roasted, herbed acorn squash makes a lovely fall feast in only a few minutes! It even makes a tasty gluten-free meal if you try some of the wonderful chickpea or lentil-based pastas that are readily available!
A rich and flavourful sauce for any pasta, this combination of goodness is simple and delicious! Made by combining some herbed and roasted squash with a smooth and creamy cashew sauce, this meal is quick and easy, especially when you pre-make the sauce. The sauce keeps well in the fridge for a few days and even freezes well!
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 medium acorn squash
- 1 Tablespoon fresh herbs chopped Thyme, and rosemary work well. If you don't have fresh, dried works too!
- 1 1/2 cups roasted garlic cashew cream see link above
- salt and pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Heat oven to 350 degrees F.
- Cut the squash in half and scoop out seeds. Brush lightly with a light oil and sprinkle with fresh (or dry) herbs. I used thyme and rosemary.
- Cook in oven until flesh is tender. Test it by sticking a fork in it. Remove from oven and let cool for a few moments.
- Scoop out the soft squash and process in a food processor with a little salt and pepper until smooth.
- Add the Roasted Garlic Cashew Cream to the food processor and process until well-combined. Add more salt and pepper, if needed.
- Serve on your favourite hot pasta, with some broiled, grilled or fresh veggies on the side. Sprinkle with some Cashew Crumble, if desired. Enjoy!
Recipe Notes
Some Cashew Crumbles sprinkled on top add an extra crunch and cheeziness!
