I made this recipe up earlier this week. The idea was abrewing in my head while Kira was at school and then I knew I needed some fresh ginger to make it happen. Luckily my friend Patty had some on hand to share. 🙂
My daughter does not really like winter squashes, but she liked this pasta dish!! (And those of us who do like winter squashes, liked it too.) Serve with a green salad or some green veggie.
- 1 1/2 – 2 lbs winter squash (I used 2 small acorn squashes)
- olive oil
- 1/4 tsp salt
- 1/2 tsp white pepper
- 1/4 cup raw cashews, soaked in hot water for 30+ minutes then drained
- 10 oz pasta
- 1 Tbsp honey
- 1 tsp fresh ginger, minced
- 1/4 cup almond milk
- 1/2 large bouillon cube (or 1 small)
- 1/8 tsp nutmeg
- up to 1/4 tsp more white pepper, to taste
- 1/4+ cup water, as needed
Preheat oven to 400 degrees. Cut winter squash(es) in halves or quarters. Brush with olive oil and season with 1/4 tsp salt and 1/2 tsp white pepper. Roast until very fork tender, time will vary greatly depending on the squash sizes. (If you are in a rush, cut your squash into smaller chunks – maybe even eighths.)
Boil some water for pasta. Remove some of the boiling water and pour on cashews. Cook pasta according to package directions.
Once the squash is tender, use a spoon to scoop out all of the squash flesh. Place in a blender or a measuring cup/bowl if using an immersion blender. Add drained cashews, and last list of ingredients. Blend well, adding water as needed for your desired consistency. Toss with hot pasta and serve!