Roasted Butternut Squash Alfredo

• 1/2 cup raw cashews
• 1 1/2 cups vegetable broth
• 1 1/2 cups mashed roasted butternut squash
• 2 tbs mellow white miso
• 2 tbs nutritional yeast flakes
• 1 tbs fresh lemon juice
• 1 tbs olive oil
• 1 medium yellow onion, diced
• 1/2 tsp salt, plus more to taste
• 3 cloves garlic, minced or pressed
• 1 tsp dried rubbed sage
• 3/4 cup dry white wine (pinot grigio is great)

Garnish:

• freshly ground black pepper
• chopped pecans (optional for garnish)

Directions:

Pasta:

1. Bring a pot of salted water to a boil and cook the pasta according to the directions on the box.

Sauce:

1. Blend cashews and broth in a high-powered blender until smooth.
2. Add the butternut squash, miso, nutritional yeast, and lemon juice.
3. Blend until smooth.
4. Preheat a large cast-iron pan over medium heat and add the oil.
5. Saute the onion, along with 1/4 tsp salt, until translucent (approx. 5 minutes).
6. Add the garlic and saute for 30 seconds.
7. Mix in the sage and pepper.
8. Add in the wine and remaining 1/2 tsp salt.
9. Turn the heat to high and bring the wine to a boil for 2 minutes to reduce the sauce.
10. Turn the heat to medium-low and stir-in the butternut cream sauce.
11. Warm the sauce for approx. 5 minutes, stirring occasionally.
12. The sauce should thicken up.
13. Taste for seasoning.

Bringing it All Together:

1. Add the pasta to the sauce and mix together.
2. Serve with a sprinkle of pecans.