"Recipe:
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
Garnish:
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.
"
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
Garnish:
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.
"