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Categories:Viewed: 55 - Published at: 4 years ago
Ingredients
- 2 medium acorn squash (about 2 pounds total)
- 2 T ghee (although I use olive oil or regular butter)
- 1 onion, finely chopped
- 2 teaspoons dried sage (I probably use a bit more than this)
- 2 c raw cashews
- 2 c vegetable stock or water
- 2 t salt
- Pepper to taste
- 1/2 c coarse dried bread crumbs (optional, I never add them)
- 1/4 c chopped fresh flat leaf parsley
Method
- Preheat oven to 350 and lightly oil a 8 X 12 casserole dish
- Cut each squash into quarters and seed
- Steam in large saucepan until fork tender and let cool
- Peel and discard skins and cut into 1-2 inch cubes
- Transfer to casserole dish and set aside
- Heat oil, ghee, or butter and saute onions until soft
- Sprinkle sage and stir to coat
- While onion is cooking, combine cashews and stock in food processor until smooth and creamy
- Season with salt and pepper and pour over onions
- Combine over heat until flavors blended and sauce begins to thicken a bit
- Pour over squash
- Cover and bake for 20-30 minutes (I usually don
