Creamy, Cheesy Filling with a Crisp Crumb Top
Ingredients
- 1 yellow onion, roughly chopped
- 1 tbsp olive oil
- sea salt, to taste
- black pepper, to taste
- 3 cloves garlic, coarsely chopped
- 1/2 cup cashews
- 1/2 cup nutritional yeast
- 2 tbsp arrowroot powder
- 1 tsp dried thyme
- 1/4 tsp smoked paprika
- 3 tbsp lemon juice
- 2 cups unsweetened almond milk
- 2 cups baby spinach
- 1/3 cup breadcrumbs (gluten-free, if needed)
- 4-5 sage leaves (optional)
Preparation
Cups (1,2 lb) cubed butternut squash
Yellow onion, roughly chopped
Tbsp olive oil
Sea salt, to taste
Black pepper, to taste
Cloves garlic, coarsely chopped
Cup cashews
Cup nutritional yeast
Tbsp arrowroot powder
Tsp dried thyme
Tsp smoked paprika
Tbsp lemon juice
Cups unsweetened almond milk
Cups baby spinach
Cup breadcrumbs (gluten-free, if needed)
Sage leaves (optional)
Preheat oven to 400f/200c
Add butternut, onion, olive oil, sea salt and black pepper to a baking dish
Place in the oven and roast for 30-35 minutes, until tender and slightly browned
Remove butternut from the oven and add to a blender together with the garlic, cashews, nutritional yeast, arrowroot, thyme, smoked paprika, sea salt, lemon juice and unsweetened almond milk
Blend until very smooth
Turn the oven to broil/grill on high heat
Pour the liquid into a large pot and whisk for 3-5 minutes, until the mixture thickens and starts to boil
Taste and adjust seasoning
Add the cooked pasta and spinach and stir until combined
Remove from heat and pour into a baking dish
Top with breadcrumbs and sage leaves (if using)
Grill/broil for 8-12 minutes, until crispy and browned on top
Let cool for 5 minutes before serving
Enjoy!
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