I got the idea for this delectable dish from the Ultimate Book Of Vegan Cooking. I ordered the case of leek, waited for my squash to arrive, but the problem is that when time came to make it, I couldn’t find the book. I suspect my sister of this thievery. And well, I know there were a few things in there that I was still missing… my mind was blank.
But anyway, I winged it and ooohhhhh the beautiful, tasty, creamy wonderful outcome! So I’m here to share with you.
Please note, my version was for 20 people, so unless you’re feeding a football team, use a 1/4 of what I did.
- 8 stalks leek, washed and sliced
- 4 large butternut squash, peeled, seeded and chopped
- 6 carrots, sliced
- 5 cups cashews, coarsely ground
- 1 bunch chopped cilantro
- 3 springs rosemary, plucked and chopped
- 4 scallions, chopped
- 2 sprigs oregano, plucked and chopped
- 4 garlic cloves, minced
- 5 cups soy milk
- 1/2 cup garlic powder
- 3 tblsp pepper
- dash of nutmeg
- 8 tblsp soy margarine or coconut oil
- 2 tblsp vinegar
- Prep all ingredients listed above
- Boil squash until tender (watch it, you don’t want it to over cook and start to come apart, you are just boiling it, so it won’t take 45min in the oven)
- While squash boils, saute leek with 1/2 margarine until tender. set aside
- Drain squash and spread flat onto baking sheet, bake at 350F for 10 min.
- In a sauce pan, melt other half of margarine, add scallions, garlic and all herbs and spices except for garlic powder (salt and pepper to taste, I would keep the salt low, b/c you can always sprinkle some over the rest of the ingredients later)
- Let simmer for 2 minutes, add soy milk and vinegar. Bring to a boil then reduce heat to a simmer. Leave for 15 min, stirring occasional. Mixture should become thick, almost creamy. (helpful hint to get consistency right: 2 cups soy milk with 1 tblsp vinegar makes buttermilk)
- Remove squash from oven and place into a large and deep baking dish. Add raw and sliced carrots sparingly throughout the squash. Sprinkle salt.
- Spread leek evenly and then pour soy milk mixture evenly over entire dish.
- In a food processor grind the cashews with the garlic powder. Spread evenly over top of entire baking dish.
Bake at 350F for 15-20 minutes until cashews are toasted.
The sweet squash and savory leek contrast with the creamy and spiced soy milk. The al dente carrots give a hint of color and texture. Serve with an arugula and tomato salad. MMMMmmmm :)
Let your taste buds party - Cristi