Makes:
2 portions
Prep Time:
Cooking Time:
10 minutes on the stovetop
40 minutes to roast the squash
Ingredients:
- 1 Butternut squash, cut in half lengthwise
- 2 tbs of Extra Virgen Olive Oil
- 1 cup of cashew milk
- 1 pint of mushroom of your choice, sliced (I used Lions Maine)
- 2 tbsp tamari sauce
- 1/4 cup of diced onion
- Salt and Pepper for seasoning
- Parsley and pistachios to garnish
Instructions:
To make the nut milk: Hydrate the cashews by boiling them in 1 1/2 cups of water for 15 minutes or soak them overnight. Drain and add a cup of fresh water. Blend the cashews to make the milk and reserve.
Open the squash in 2 halves. remove the seeds and brush them with olive oil. Sprinkle salt and pepper and roast at 400F for 35-40 minutes.
In a skillet, add the olive oil and then the onions. Sauté them for 2-4 minutes.
Dice the mushrooms and season with tamari sauce, salt, and pepper.
In a skillet, sauté the onions in olive oil. Add the Mushrooms and let them shrink. Reserve.
Once the squash is roasted, take some flesh from it, making a bowl with the skin and some left-over flesh.
In a blender add the squash flesh and the cashew milk. Blend well to make a cream.
Pour the cream over the mushrooms and mix.
Fill each half with the mushroom cream and garnish with fresh parsley and pistachio crumbles.
Enjoy!
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