This dish is the sunshine on a cloudy fall day; the flavours of the squash, sun dried tomato and basil are brilliant. Double baked and crisp to perfection and creamy to the core.
2 medium sized butternut squash, halved lengthwise and seeds removed
1/2 teaspoon Himalayan salt
1/4 teaspoon White pepper
1 container Sun dried Tomato Basil Fauxmagerie Zengarry Cashew Cheese
2 tablespoon of vegan butter
3 tablespoon panko breadcrumbs one TBS per half
2 tablespoon of nutritional yeast
drizzle extra virgin olive oil
2 tablespoons fresh chopped basil
Preheat oven to 450 degrees.
Then brush with olive oil or avocado oil. Place cut-side down on a lined baking sheet or baking pan.
Bake the squash for 30-50 minutes or until you can scoop out the inside while the outer layer is still a little firm (the size and moisture in your squash varies the cooking times.
Let squash cool a bit so it is easier to handle and you can scoop out the inside while leaving about a 1-inch rim around the skin.
Lower the temperate to 400 degrees.
One of the squash halves will be used entirely for stuffing into the other 3 halves.
In a large bowl mash together the squash, salt, pepper, Cashew Cheese, vegan butter.
Once everything is combined, spoon the squash mixture back into the 3 halves.
Top the squash with the 1 tablespoon of panko crumbs per half, sprinkle or nutritional yeast then drizzle with olive oil.
Place the squash back in the oven and bake for another 10-15 minutes until golden.
When out of the oven add chopped fresh basil.