1/2 pound pasta of choice (I actually made raw squash noodles with my spirooli slicer)
1/2 cup cashews, soaked for at least 2 hours
1 1/2 cup vegetable broth
1 1/2 cups roasted butternut squash
2 tablespoons mellow white miso
2 tablespoons nutritional yeast (optional)
1 tablespoon fresh lemon juice
Extra roasted squash, roasted seeds, or chopped nuts
For the rest:
1 tablespoon olive oil
1 medium yellow onion, quartered and thinly sliced
3 cloves garlic, minced
1 teaspoon dry rubbed sage
3/4 cup dry white wine
Several dashes fresh black pepper
1/2 teaspoon salt, or to taste
Once the squash has roasted, if you’re using regular pasta, bring a salted pot of water to boil for the pasta. When boiling, cook pasta according to package directions, drain and set aside. If you’re using squash noodles, steam a little to soften if you prefer them less crunchy.
Meanwhile, drain the cashews and place them in a blender with the vegetable broth. Blend until very smooth. Rub sauce between your finger and when hardly any grittiness remains, add the roasted butternut, miso, nutritional yeast (if using) and lemon juice.
Puree until smooth, scraping down the sides with a rubber spatula to make sure you get everything.
While the sauce is blending, start the onions. Preheat a large cast iron pan over medium heat, sauté onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned.
Add the garlic and sauté for 30 seconds or so, just until fragrant. Mix in the sage and pepper.
Then add the wine and salt and turn the heat up to bring wine to a boil. Let boil for about two minutes, to reduce a little.
Turn down the heat to medium low. Now add the butternut cream to the pan, and stir to incorporate the onions and everything. Heat through, stirring occasionally, for about 5 minutes.
The sauce should thicken a bit. Taste for salt and seasonings.