DIETS: VG VT Servings: 2 Time: 40 minutes, plus cashew soaking time (at least 2 hours)
Ingredients:
2 9-10" flatbreads
1/4 cup olive oil
2 cups butternut squash (cubed)
Thyme (a sprinkling of fresh or dried)
1 cup raw cashews
1 cup vegetable broth
1/2 cup fresh basil leaves
2 shallots, chopped
2 cloves garlic, minced
1/4 cup dry white wine
1 cup chopped spinach or arugula
Salt/Pepper, to taste
Instructions:
Soak Cashews by covering them with 2 cups water and let stand (covered) for 2 hours (or more if possible)
Rub a little olive oil on each flatbread and sprinkle with salt/pepper.
Bake on middle rack for 4-7 minutes, or until slightly crispy.
When flatbread is done, remove from oven and move rack to top position.
Make butternut squash by tossing cubes with a drizzle of olive oil, a sprinkling of thyme and salt/pepper to taste. Bake @ 425F for 25-35 minutes or until tender.
Make Cashew cream by draining soaked cashews and transferring them to a blender or food processor. Add the broth & basil leaves and blend until smooth.
In a small skillet, heat a drizzle of olive oil over med-high heat and add the shallots. Heat until tender. Add garlic and cook for another 1-2 minutes. Add the wine and scrape up brown bits on bottom of pan. Add the cashew mixture and salt/pepper to taste and simmer until heated through.
Top partially cooked flatbreads with cashew cream, then squash mixture and garnish with spinach/arugula.
Bake for another 5 minutes or according to package directions (depends on the type of flatbread used).
Serve warm.
Nutrition Info Per Serving: Calories 773 Total Fat 41 g Cholesterol 0 mg Sodium 1441 mg Potassium 799 mg Total Carbohydrate 83 g Dietary Fiber 7 g Sugars 8 g Protein 17 g