makes about 4 servings or 1.5 cups of cheeze sauce
INGREDIENTS 1 cup fresh butternut squash*, peeled and chopped OR 1 cup canned butternut squash or 1 cup cooked sweet potato Extra Virgin Olive Oil ((EVOO) salt and pepper 1 tbsp coconut oil 3/4 cup unsweetened plain almond milk 1 tbsp arrowroot powder or organic cornstarch 6 tbsp nutritional yeast, or more to taste 2 tsp Dijon mustard 1/4-3/4 tsp garlic powder 1 tsp onion powder 1/2-1 tbsp fresh lemon juice 1/2-1 tsp Himalayan or Celtic sea salt (to taste) pinch cayenne (optional)
Preheat oven to 425F. Line a roasting pan or casserole dish with parchment paper. Mix chopped fresh squash with EVOO. Roast for about 40 minutes, uncovered, or until tender. You can also roast the squash on the grill on a roasting pan if it's too hot to cook inside.
While the squash is roasting, prepare the cheeze sauce: In a medium saucepan, melt the coconut oil over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch) until clumps are gone. Whisk the mixture into the heated oil. Whisk in remaining ingredients (nutritional yeast, Dijon, garlic, lemon, salt and pepper) and continue to whisk over low heat until thickened. Remove from heat.
In a blender, blend the sauce with 1 cup of roasted squash (or if using canned squash or cooked sweet potato, just stir 1 cup into the pan). Be sure to vent the lid slightly to allow some of the heat to escape while you are blending. Serve over grilled or steamed veggies, use as a dip or sandwich spread. Store in a tightly sealed container in the fridge for up to one week or freeze.
Notes: *You can use any sweet and thick fleshed winter squash such as Delicata, Acorn or Blue Hubbard or even pumpkin. The flavor will vary depending on the squash but will still be delicious. Three pounds of squash yields about 5 cups cooked squash, depending on the squash.
Copyright Beth Nagle Griffin 2018 Please ask for permission to reprint any recipe.