Home Butternut Squash Noodles with Cashew Cream

Butternut Squash Noodles with Cashew Cream

Serves approximately 4

Paleo, Vegan, Gluten-Free 

Ingredients

  • 1 medium butternut squash
  • 6-10 ounces of wild mushrooms, sliced
  • 1 small bunch of asparagus, trimmed
  • Salt and pepper to taste
  • Olive oil or choice of oil for cooking
  • Cashew Cream Sauce, below
  • Hemp seeds for topping.

Directions

  1. Use a spiralizer to make noodles out of the butternut squash. Video instructions here.
  2. Heat a large skillet over medium heat with a tablespoon or two of olive oil. Add noodles in two batches. Season with salt and pepper to taste. Cook for 3-5 minutes or until the noodles are just tender but still retain a bite.
  3. Add a little more oil and saute the mushrooms on medium-high heat until browned.
  4. Using a vegetable peeler, peel the asparagus into ribbons. Alternatively, you can just slice them on the diagonal.
  5. Toss butternut squash noodles with mushrooms and asparagus, and mix with the cashew cream.  Top with a sprinkling of hemp seeds and/or any other seeds/nuts you desire.

Cashew Cream Sauce 

Ingredients

  • 1 cup raw cashews, soaked for at least 2 hours and up to overnight
  • 2 1/2 tablespoons of nutritional yeast
  • 1 small lemon, zested and juiced
  • 1/2 cup water
  • 2 minced garlic cloves
  • salt and pepper to taste
  • 1/2 teaspoon of dried thyme
  • 1/2 teaspoon of dried oregano

Directions

  1. Blend all ingredients together in a food processor or high speed blender. Blend until creamy and taste for seasonings.