Roasted Vegetables with Garlic Sage Cashew Cream

These Roasted Vegetables with Garlic Sage Cashew Cream are a simple, yet super flavorful side dish— perfect for your holiday table!

1 delicata squash, halved and sliced into 1/2” pieces
10 thick asparagus spears, chopped into 2” pieces
4-5 red potatoes, quartered
1 Small red onion, thickly chopped
2 tablespoons olive oil
1 teaspoon salt and pepper
1 teaspoon dried oregano
for the garlic sage cashew cream
1/2 cup cashews, soaked for at least 2 hours
1/4-1/2 cup water
4 fresh sage leaves
2 garlic cloves
juice of half a lemon
1 teaspoon salt (or more to taste)
1/2 teaspoon pepper

View the full recipe at pumpkin and peanut butter →