*I have exact measurements because I used a food scale but you can really play around with it
300 grams of roasted salted cashews
1.5 cups roasted butternut squash
water – have to add til desired consistency
Soak cashews in water for about 3 hours
Preheat oven to 400F
toss cubed butternut squash with oil, salt and garlic if you want a sauce that has garlic in it
Roast squash for about 30-40 min until it is tender to bite
Drain cashews and put in a blender
blend until smooth, adding water to make it easier
Add butternut squash and blend until smooth
** You can make this without butternut squash if you don’t want it to be sweet. Add more or less water depending on consistency
I used Trader Joes corn tortillas to make these fish tacos above. This sauce tastes good with just about anything. Want it to be more savory? Skip the squash and just add water, garlic, and salt. Let your imagination run wild!
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