Delicata Squash With Cashew Cream And Pomegranate Seeds
2-3 Tbsp Olive Oil
1 tsp salt
½ tsp black pepper

Cashew Cream:
½ cup raw cashews, soaked for 2-3 hours, drained
juice of ½ lemon
⅓ cup water
1 Tbsp coconut oil
1 tsp raw apple cider vinegar
pinch of salt

1 cup pomegranate seeds

1. Preheat oven to 350.
2. Combine squash, olive oil, salt and pepper and mix well. Spread evenly over a baking sheet and bake for 30 min or until squash is tender.
3. Meanwhile, make the cashew cream by combining all the ingredients in a food processor. Put in fridge to cool or set aside.
4. Once squash is ready, add more salt & pepper if needed and top with cream and pomegranate seeds.
-- @thesimplekitch
Recipe Intro From thesimplekitch
A simple, beautiful and tasty appetizer... And the perfect decoration for your holiday table !Delicata Squash with Cashew Cream and Pomegranate Seeds4 Delicata squash, seeds removed and cut into half moons (you can keep the skin on with delicata squash)