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| Prep Time | 2 hours (to soak cashews) |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
DIll Cashew Cream:
- 1 cup raw cashews , soaked for at least 2 hours and drained
- 1/2 cup water , filtered
- 1/4 cup fresh dill , chopped
- 2 cloves garlic , peeled
- 1 lemon , juiced (roughly 1/4 cup)
- 1 teaspoon sea salt
- black pepper , freshly ground (to taste)
Squash:
- 2 delicata squash , halved lengthwise and seeded
- 2 tablespoons blood orange olive oil , or olive oil
- sea salt , pinch
- ground cumin , pinch
- cayenne pepper , pinch
- black pepper , freshly ground (to taste)
Ingredients
DIll Cashew Cream:
Squash:
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Instructions
- Make the dill cashew cream: combine the drained cashews, water, dill, garlic, lemon juice, salt, and pepper in an upright blender. Blend the cashew mixture on high until completely velvety and smooth. Scrape the cream into a glass jar and set aside.
- Preheat the oven to 400 degrees F. Line 2 medium or 1 large baking sheet with parchment paper and set aside.
- Slice the seeded squash into 1/2 inch thick wedges/half moons. On the baking sheet(s), toss the squash slices with the olive oil, salt, cumin, cayenne, and black pepper. Spread the coated squash slices out into a single layer. Place the squash in the oven, and roast for about 30 minutes, flipping at the halfway point. The slices should have deeply golden edges.
- Serve the squash warm with dill cashew cream for dipping/drizzling.
Recipe Notes
From Nutrition Stripped by McKel Hill, MS, RD