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