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Fall-Bowl

Butternut Squash Cream Sauce

Ingredients

  • 2 cups butternut squash 1-inch cubes
  • 1 cup vegetable broth
  • 1 cup cashews soaked overnight if not using a high speed blender
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • salt and pepper, to taste
  • 1 tablespoon butternut squash
  • 1/2 tsp olive oil

Instructions

  1. Roast the squash and garlic at 400 degrees for 30 minutes.

  2. Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients. 

  3. Blend until smooth.

  4. Season with salt and pepper.