Butternut squash and cashews form the simple creamy base of this surprisingly cheesy “cheese” sauce. Spooned over toasted crusty bread, it’s the ultimate comfort food. No actual cheese required!
2 cups cubed peeled butternut squash (about 1/2 small squash, seeds removed)
1/3 cup raw cashews
1/4 cup – 1/2 cup water
2 tablespoons freshly squeezed lemon juice
1 medium clove garlic, roughly diced