Butternut Squash and Cashew Cream Zoodles

Butternut Squash and Cashew Cream Zoodles

No matter how you say it. zoodles or courgetti are popping up everywhere recently and when it comes to cooking these gems, I needed to consult my friend who introduced me to these veggie lover, low carb squash noodles! We have been talking about the best sauce for these babies and when I mentioned a butternut squash, cream sauce, the following was born.
fall zoodles
Sundays are market and cooking days for me and to share this experience with a friend this week was special!


We walked from stall to stall eyeing up what we wanted to buy for the cooking to come and I knew this garlic would help to balance the sweetness of the squash for our zoodle sauce.



For the squash sauce:
1 butternut squash
1 handful of baby tomatoes
4 cloves of  garlic
Glug of olive oil
1/4 soy milk

For the zoodles:
4 zucchini

For the cashew sauce
1 cup cashews
1 cup water
1/2 lemon
Pinch cayenne pepper
2 Tablespoons Tamari
2 Tablespoons nutritional yeast

Butternut Squash Sauce:
Pre heat the oven to 375 degrees F
Cut the squash in thirds
Cut off  the skin and cube into 1 inch pieces
Place in the oven with  garlic (with the skins) and tomatoes
Bake for 35 minutes, until soft
Remove the garlic skins
Add the roasted veggies and tomatoes to a blender with the soy milk
Blend until smooth

For the zoodles:
Spirialize  4 zucchini with a veggetti (expert advise from the zoodle master= wash with a toothbrush for an ultra cleaning sensation!) or vegetable peeler
Saute the zoodles in olive oil  for about 10-12 minutes
Turn off heat

Cashew Sauce:
Blend cashew sauce ingredients until smooth

Putting it all together: 
Add the blended squash sauce to the zoodles and heat until warm
Divide onto plates and serve with a dollop of cashew cream sauce


PS We started with an appetizer of shishito peppers dipped in the cashew cream & spicy aioli…yum!

Do farmers’ markets inspire you? I want to hear about what you’re cooking!


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