2 butternut squash, halved and seeds removed
40 grams (1/3) chopped walnuts, halved
40 grams (1/3 cup) dried cranberries, halved
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Cashew cheese, recipe below
20 grams (1/4 cup) breadcrumbs
Pre-heat the oven to 230 degrees Celsius.
Chop the butternut squash in half and remove the seeds and the stringy bits from around the seeds.
Fill a roasting tin with 1/4 inch of water, then the put the squash halves in it. Cover the tray with aluminium foil and bake at 230 C for 35-45 minutes, until the squash are easily pierced with a fork.
Remove the squash from the oven and allow to cool down a bit. Once the squash are cool, scoop out the flesh from inside and place in a mixing bowl. Mash the squash like you would a potato, and mix with half the chopped walnuts and half the dried cranberries, the cinnamon, the nutmeg, and the cashew cheese.
In a small bowl, mix the breadcrumbs and the rest of the walnuts and cranberries.
Spread the breadcrumb, walnut and cranberry mixture on top of the butternut squash halves and bake for another 20-25 minutes or so.
Serve with roast potatoes, Brussels sprouts, gravy and whatever other trimmings you fancy!
55 grams (1/2 cup) cashews
400 grams (1 lb) firm tofu
2 teaspoons lemon juice
2 teaspoons olive oil
1/4 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon salt
15 grams/4 tablespoons nutritional yeast
1 teaspoon tahini
1 teaspoon white miso
Soak cashews in water overnight and then drain or, if you prefer, don’t soak them and place the unsoaked cashews in a spice grinder and grind to a fine dust.
Place cashews and the rest of the ingredients in a blender or food processor and blend until it has formed a fine paste, stopping to push the mixture down the sides occasionally.
This cashew cheese is great in ravioli or lasagne in place of ricotta, as well as in the twice-baked butternut squash!