Butternut, Sun-Dried Tomato and Cashew Cream Roast

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 4 hours

This is a delicious, hearty, rich vegetable bake with a creamy cashew sauce that can be enjoyed as a vegan mains or vegetable side dish.

Ingredients

1 Kg (2.2lb) or 1 large butternut squash, cut into cubes
200g (7oz or 1½ cups) unsalted, raw cashews
200g (7oz or 1⅓ cups) drained sun-dried tomatoes marinated in oil
800g (28oz or 3½ cups) filtered water
2 tsp/ 2 stock cubes Herbamare organic vegetable stock (gluten-free)
4 cloves of minced garlic
1 heaped tbsp nutritional yeast

Instructions

Pre-soak the cashews for 3 hours in 200g (7oz or 1 cup) water
Preheat the oven to 180C/350F degrees fan
Place the butternut squash, sun-dried tomatoes and minced garlic in a large oven tray
Boil 600g (2.5cups) water, add the stock, drained cashews and blend in a heat proof blender until a smooth, creamy consistency, then pour the creamy cashew mixture over the vegetables
Bake for 50-60 minutes and serve.

Notes

This is a delicious, creamy and hearty dish that can either be eaten as a main vegan dish pared with brown rice or quinoa, or as a side vegetable dish accompanying meat roasts, especially during the festive season. The nutritional yeast and cashew mixture will give it a rich, cheesy flavour. The butternut squash can easily be replaced with sweet potato or pumpkin, and you can add a chopped onion for extra flavour. Nutritional yeast is an excellent source of protein and b vitamins. Butternut and sun-dried tomatoes contain carotenoids and lycopene, antioxidants that benefit the cardiovascular, immune, eye and gastrointestinal systems. One serving contains almost 100% the daily required vitamin A and contains a good source of protein, especially if paired with brown rice or quinoa.

Approximate micronutrient information per serving:

Vitamins

B1 (Thiamine) - 0.6mg (53%)

B2 (Riboflavin) - 0.4mg (39%)

B3 (Niacin) - 3.7mg (26%)

B5 (Pantothenic Acid) - 0.7mg (13%)

B6 (Pyridoxine) - 0.7mg (55%)

B12 (Cobalamin) - 0.9µg (39%)

Folate - 52.1µg (13%)

Vitamin A - 697µg (99%)

Vitamin C - 19mg (25%)

Vitamin D - 0IU (0%)

Vitamin E - 1.8mg (12%)

Vitamin K - 9.8µg (11%)

Minerals

Calcium - 64mg (6%)

Copper - 0.6mg (71%)

Iron - 2.3mg (13%)

Magnesium - 99mg (31%)

Manganese - 0.7mg (39%)

Phosphorus - 166mg (24%)

Potassium - 527.9mg (20%)

Selenium - 5.8µg (11%)

Sodium - 383mg (26%)

Zinc - 1.4mg (18%)

% RDI based on an adult female

Nutrition Information:

Yield: 8 Serving Size: 250g (8.8oz)
Amount Per Serving: Calories: 225kcalTotal Fat: 12.7gNet Carbohydrates: 19gFiber: 6.8gProtein: 6.5g

Butternut, Sun-Dried Tomato and Cashew Cream Roast