½ cup cashews (soaked for 4 hours in room temperature water preferred, not necessary)
½ cup of unsweetened almond milk or water
Instructions
Preheat the oven to 400ºF.
Wash and dry your squash, cut it in half lengthwise, and scoop out the seeds. Place the squash cut side down on a baking sheet or large baking dish. Pierce the backs of the squash lightly a few times with the tines of a fork. Add about ½ inch of water and roast until soft, 40-50 minutes.
While the squash is baking, prepare your spices in a small bowl. Add in the curry, salt and paprika, mix well and set aside. Now prepare your cashew cream. In a blender, blend the cashews with the almond milk and a pinch of sea salt until smooth and creamy; set aside.
Once the squash is done roasting, pull it out of the oven, allow it to cool down a bit and reduce the oven temperature to 350ºF. Once the squash is cool enough to handle, gently scoop out the flesh into a medium sized bowl. Do not discard the squash shells; you'll need these later.
Using a hand-masher, mash the flesh until it's smooth. Now add in your spice mixture and half of the cashew cream (you'll want to save the other half for serving). Stir together by hand until it's blended thoroughly.
Fill up each squash shell with the curry squash mixture and then bake for 10 minutes on 350 degrees. Once the squash is done baking, drizzle more of the cashew cream on the squash, top with scallions and serve warm.
Recipe by Potluck at Oh My Veggies at https://potluck.ohmyveggies.com/twice-baked-curry-spiced-butternut-squash-cashew-cream-green-onions/