This is easy to make and truly delicious. It has the subtle sage flavor and the depth of the butternut squash. So good.
Butternut Squash Pasta (Serves 6)
- 1 large butternut, cut in half and remove seeds
- 1 cup raw cashews, soaked in 2 cups hot water
- 1 tablespoon No Salt Seasoning
- 1 tablespoon dried sage
- 2 cups frozen peas
- 2 tablespoons date paste
- ground black pepper to taste
Preheat oven to 350º F.
Place squash in a glass baking dish and bake for 45 minutes, or until tender. Set aside to cool.
Cook pasta while making Butternut squash sauce.
Make sauce in a large food processor by scooping squash out of skin, adding cashews with soaking water, No Salt Seasoning, sage, date paste and pepper, and processing until smooth and cashews are well blended.
Drain cooked pasta in a colander. Return drained pasta to pan and add squash mixture and green peas. Stir well to coat pasta and serve.