2 butternut squash, halved & seeds removed

40g chopped walnuts, divided

40g dried cranberries, divided

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Cashew cheese, recipe below

20g breadcrumbs

55g cashews

400g firm tofu

2 teaspoons lemon juice

2 teaspoons olive oil

1/4 teaspoon garlic powder or 1 clove garlic, minced

1/4 teaspoon salt

Amazing Baked Butternut Squash Method

Pre-heat the oven to 230 degrees Celsius
Chop the butternut squash in half and remove the seeds and the stringy bits from around the seeds.

Fill a roasting tin with 1/4 inch of water, then the put the squash halves in water, facing up. Cover the tray with aluminium foil and bake at 230 C for 35-45 minutes, until the squash are easily pierced with a fork.

Remove the squash from the oven and allow to cool down a bit. Once the squash are cool, scoop out the flesh from inside and place in a mixing bowl. Mash the squash insides like you would a potato, and mix with half the chopped walnuts and half the dried cranberries, the cinnamon, the nutmeg, and the cashew cheese.

In a small bowl, mix the breadcrumbs and the rest of the walnuts and cranberries.

Spread the breadcrumb, walnut and cranberry mixture on top of the butternut squash halves and bake for another 20-25 minutes or so.

Serve with roast potatoes, Brussels sprouts, gravy and whatever other trimmings you fancy for a delicious Christmas dinner or Sunday roast!

After 8 hours, stir again and add the soy milk. Stir this into the soup and turn the heat off.

You can either soak the cashews in water overnight and then blend with the rest of the ingredients, or you can skip soaking and instead put unsoaked cashews in a spice grinder and grind to a fine dust before blending with the rest of the ingredients. I find that unless you have a high-speed blender, it’s difficult to get all the cashews blended finely, so I prefer the method of grinding unsoaked cashews in the spice grinder first.

Soak cashews in water overnight and then drain or, if you prefer, don’t soak them and place the unsoaked cashews in a spice grinder and grind to a fine dust.

Place cashews and the rest of the ingredients in a blender or food processor and blend until it has formed a fine paste, stopping to push the mixture down the sides occasionally.

This cashew cheese is great in ravioli or lasagne in place of ricotta, as well as in the twice-baked butternut squash!

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