Butternut-squash sauce

Ingredients

buy

• ½ small butternut squash (about 1 cup cooked)
• 1 medium onion, coarsely chopped
• 3 garlic cloves, unpeeled
• ¾ cup water
• ½ cup raw cashews
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon nutritional yeast (optional)
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ¾ teaspoon salt
• ¼ lemon juice
• Optional: Chili flakes or adjust balsamic vinegar/thyme to taste
• Sea salt and freshly ground black pepper (to taste)

Directions

1. Roast the Vegetables:

   • Preheat the oven to 425°F (220°C).
   • Drizzle the butternut squash with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet.
   • Wrap the onion and garlic in foil with olive oil and salt; add to the baking sheet.
   • Roast for ~30 minutes until squash is tender and onion caramelised.

2. Blend the Sauce:

   • Measure 1 cup roasted butternut squash flesh and place it in a blender.
   • Add roasted onion, peeled garlic, cashews, nutritional yeast, balsamic vinegar, dried herbs, water, salt, and pepper.
   • Blend until smooth; adjust consistency with more water if needed.

3. Cook Pasta:

   • While roasting, cook pasta as directed. Reserve 1 cup of starchy pasta water.

4. Combine Pasta and Sauce:

   • Mix the pasta with the blended sauce in a large pot. Gradually add reserved pasta water for desired sauce thickness.

5. Serve:

   • Season to taste, garnish with herbs or grated cheese, and enjoy!