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I have only recently been introduced to harissa. The spicy pepper based paste is a North African condiment that pairs well with meats and vegetables. It makes an exceptional sauce for butternut squash noodles.

I topped my noodles with delicious crispy brussels sprouts dehydrated in olive oil, salt and pepper. Yum!

Spicy Raw Butternut Squash in Harissa Cashew Sauce

  • Suitable for Diet

Ingredients

  • 1 medium butternut squash
  • 1 T EVOO
  • sea salt and freshly ground black pepper
  • Harissa Cashew Cream Sauce
  • 1/2 c raw cashews, soaked (for at least 4 hours)*
  • 1 clove garlic
  • 1 tablespoon EVOO
  • 2 teaspoons nutritional yeast
  • 1-2 tablespoons harissa paste, to taste
  • juice from 1/2 lemon
  • 1/4 c water, or more for a smooth texture
  • sea salt, to taste

Instructions

1

Cut and spiralize the top half of the butternut squash. Toss in olive oil salt and pepper and let sit for at least 30 minutes.

2

Take soaked cashews and blend with garlic, EVOO, nutritional yeast, harissa and lemon juice.

3

Blend well. Add water a little at a time until desired consistency.

4

Serve sauce over noodles.

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