1 butternut squash
4 tbsp olive oil
1 large shallot, chopped
1 jalapeño, deseeded and chopped
2 cloves of garlic
1 1/2 tbsp nutritional yeast
2 tsp ground cumin
1/4 cup of raw cashews soaked for 6 hours or overnight
2 tsp dijon mustard
1 tsp tamari sauce
1/2 tsp light miso
water for blending
2 tablespoons of pickled jalapeño brine
1/4 cup chopped pickled jalapeños
sea salt and pepper to taste
2 tablespoons of grapeseed or coconut oil
Preheat the oven to 450 F degrees.
Cut the squash lengthwise. Scoop out the seeds and discard. Rub the stop of squash with coconut oil and sprinkle with sea salt. Place squash halves, cut side down onto baking sheet. Roast until squash is tender, about 45 minutes. Let squash cool.
In the meantime, heat a small pot with 2 tablespoons of grapeseed or coconut oil over low heat. Add chopped shallots. Stir until very fragrant, about 2 minutes. Add the jalapeno and cumin and stir. Season with salt and pepper. Cook until mixture is very soft and becomes a paste about 10 minutes. Remove from heat and set aside.
Scoop butternut squash meat into a blender. Add the soaked cashews, garlic, nutritional yeast, dijon, tamari, miso, shallot/jalapeno mixture and 2 tablespoons of olive oil. Season with more salt and pepper. Add a little water to blender and start blending on low. Add jalapeno water and continue to blend on high until the contents become creamy. You may need to add more water and the remainder of olive oil to get the consistency you like.
Serve hot with tortilla chips or crudite. Or in this unreal nachos recipe.