- 2 tablespoons grapeseed oil (organic)
- 1/4 cup chopped fresh sage (finely)
- 2 pounds butternut squash (; peeled, seeded, and cut into small ½-inch pieces, about 3 cups)
- 1 yellow onion (medium, ; chopped)
- 3 garlic cloves (; pressed and minced)
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups low sodium vegetable broth
- 1 package gluten (free linguine)
- 1/2 cup raw cashews
- 2 cups water
- 1 tablespoon lemon juice
- 2 teaspoons Himalayan salt (pink, + additional to taste)
- ground black pepper (Freshly)
Deborah T. 21 Sep
Great recipe I would make it again
Amanda O. 12 Mar
The flavor was light but had a little bite from the red pepper flakes. Loved this dish and will make it again!
Yummly User 3 Mar
Love this recipe, just use cashew milk instead of puréing your own. Less grit.
Danielle 24 Jan
Loved it! Would never know it doesn’t contain dairy!
Stephanie P. 3 Dec 2017
Delicious and creamy recipe! I added some nutritional yeast and some roasted mushrooms too which worked well with the sauce.
Danya 30 Oct 2017
Very creamy but sweeter than I expected.
Breanne Zebrowski 30 Sep 2017
So good! Surprisingly easy too. I made sage chicken instead of just sage and it was delicious and a lot more substantial. I would also suggest adding less water to the cashews, and see if you need more after blending with the squash mixture. I had to reduce it to thicken it up. Other than that, two thumbs up!!!
Mary Harju 14 Jun 2017
Tasted great! I replaced garlic and onions with powder and left out red pepper to lower acid for AR.
Rose S. 11 Jan 2017
Absolutely delicious!! If anything I would add more sage. Definitely will be making this again and again!
Suan L. 8 Nov 2016
Omg, this recipe is so good and delicious! We wanted to eat something different and i thought i go through Yummly recipes and i spotted this.. We ate it with spicy chicken sausage! We stuff ourself! So good! Thanks Yummly!
Benjamin Oakham 28 Sep 2016
Really delicious! Fed five easily and not difficult to make at all. Would probably leave some of the squash in chunks next time to add more texture.
Blake Connally 10 Jul 2016
Delicious. The whole family loved it made enough for five people. Will definitely make this dish again
Ashley C. 22 May 2016
I forgot to include the sage, so I'm unsure as to how it would taste with that ingredient. I also chose to roast my squash and cashews, and sautée the onions and garlic in a separate pan. I omitted the water and put the roasted cashews, onions, garlic, lemon juice, and red pepper in the 2 cups of broth. I blended them until smooth and put the mixture to the side. I then puréed the squash using the blended cashew mixture. I poured the resulting sauce over my noodles and garnished the dish with green onions. Fantastic!