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
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.
