Step 1
Preheat the oven to 400F.

Step 2
Place the drained cashews in the bowl of a high speed blender and set aside.

Step 3
Heat the oil in a skillet over medium heat. Add the shallot, garlic and crushed red pepper flakes Cook, stirring often, until fragrant, about 7-10 minutes. Deglaze the pan with the white wine and season to taste with salt and pepper. Simmer the mixture until most of the liquid evaporates, about 3-5 minutes.

Step 4
Add the garlic & wine mixture to the blender with the cashews. Add the lemon juice and 3/4 cup of water. Blend on the highest setting until smooth and creamy. Scrape down the sides and add more water a little at a time, until you reach your desired consistency. The sauce should be the consistency of a thick (pourable) cream. Taste test and add additional seasonings if necessary.

Step 5
Toss the cubed butternut squash with 2 tablespoons of olive oil and season with salt and pepper. Place on a rimmed baking sheet and roast in the oven until tender and lightly browned, about 25 minutes. Toss halfway through baking.

Step 6
In a large bowl massage the torn kale leaves with the remaining 1 tablespoon of olive oil until the kale turns bright green and tender. Set aside.

Step 7
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of cooking liquid.

Step 8
Toss the pasta with the butternut squash, kale and half of the cashew cream sauce. Add a little of the reserved cooking liquid if the pasta seems too dry. Taste test and continue to add more sauce as needed.

Notes

• Store extra sauce in an airtight container in the fridge for 5 days
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.