BUTTERNUT SQUASH WITH CREAMY CASHEW ENJOY DAN:

BUTTERNUT SQUASH WITH CREAMY CASHEW by CHEF DAN:

Serves 4

INGREDIENTS:

1 butternut squash, peeled

4 garlic cloves, thinly sliced

1 tablespoon olive oil

1-1/2-cups raw cashews soaked and drained

1-1/2-cups vegetables broth

1 teaspoon EACH ground turmeric, curry powder and sumac

1/4-cup hemp seeds

1 teaspoon EACH salt and pepper

3 teaspoons fresh rosemary, chopped

1/4-cup toasted walnuts

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Thinly slice squash with a mandolin.

2.   In a skillet add oil over medium-heat and when sizzling.

3.   Add thinly sliced garlic, sauté until lightly browned.

4.   In a food processor combine cashews and next 7 ingredients.

5.   Add garlic with oil and 1 teaspoons rosemary.

6.   Process untill smooth.

7.   In a prepared baking dish, add 1/4-cup cashew cream sauce.

8.   Spread evenly over the bottom.

9.   In a single layer, slightly overlapping, place the butternut squash on the bottom of the baking dish.

10  Top with salt and pepper and 1 teaspoon rosemary.

11  Repeat with more butternut squash and cream sauce.

12  Until all squash slices are used up and he cashew sauce if gone.

13  Top with fresh rosemary.

14  Bake for 30-35 minutes and cook until top is slightly brown.

15  Serve with toasted walnuts.

ENJOY DAN:                                                                       BON-APPETITE!!