·1 butternut squash
·1/2 cup cashews
·3 large garlic cloves
·1 teaspoon ginger, grated
·1 tablespoon turmeric
·1 teaspoon sea salt
·1/2 teaspoon black pepper
·2.5 cups water
·Few sprigs of fresh parsley
·Toasted cashews, for topping
Preheat oven to 425°F. Halve butternut squash and scoop out the seeds. Bake for about 1 hour, or until fork tender. Evenly lay cashews on a baking tray, then bake for about 15 minutes. Once cooked and cooled enough to touch, scoop the squash out of its skin and add it to a blender, along with cashews, water, garlic, ginger, turmeric, salt, and pepper. Blend everything until smooth, then taste and adjust seasoning, as necessary. Garnish with fresh parsley and toasted cashews. Serve and enjoy!
I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.
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