This is a recipe I’ve made a number of times and never really got it quite to my taste in the past. I think though that, for me, this gives me everything I was looking for …in a sauce to go on pasta … not in life … I mean butternut squash is good but even it has it’s limits!
This makes a very thick, velvety, sauce with some mustard heat, nuttiness and tang. I’m going to not stand over it with a spoon .. And definitely not eat it straight out of the tub…honest!
Start by heating the oven to 180 centigrade for a fan oven or 200 degrees for non-fan
250g butternut squash, this is about half a large squash.
50g cashew nuts
75g plain soy yogurt (I’m using the Tesco Freefrom variety)
50ml soya milk
10g nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
Good grinding of black pepper
1/2 to 1 tsp mustard powder
1/2 tsp dried mixed herbs
Start by soaking your cashews in water, they just need enough water to cover them, it doesn’t make any difference to the taste it just softens them for blending.
Peel your squash and chop it up into half inch cubes, pop it on a baking sheet and put it in the oven for 20 minutes until it starts to brown slightly and caramelise.
Use this time to measure out all the other ingredients and pop them in a blender.
When the butternut is cooked and cooled slightly transfer it to the blender too.
Drain the cashews, disposing of the water, and add them to the blender.
Blend on high until smooth .. That’s it! Really! Oh hide the spoons so you don’t do what I just did .. 😉