Roasted Eggplant and Squash with Cashew Garlic Cream Sauce, Pomegranate and Parsley

This is a fantastic make-ahead dish.  I made this on a lazy Friday night, knowing that delicious leftovers would be awaiting me for days.  You can really roast whatever you want and blanket it all in the Cashew Garlic Cream Sauce;  everything will taste good.  The recipe for the sauce is particularly useful as a substitute for tahini sauce, for those who can’t have sesame seeds.  Happy eating! -Amanda

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Roasted Eggplant and Squash with Cashew Garlic Cream Sauce, Pomegranate and Parsley

1-2 globe eggplant, scored

1 large butternut squash, cut into 1 – 1 1/2 inch steaks

2-3 tablespoons extra virgin olive oil

1/4 cup cashew butter

1/4 cup water

1 lemon, juiced

2 cloves garlic, minced

1-2 teaspoons honey or agave

1/2 cup pomegranate arils

1/4 cup parsley, minced

salt, to taste

 

Directions

1.  Preheat oven to 400 Fahrenheit.

2.  Toss the eggplant and the butternut squash in the olive oil and place on roasting trays.  Be sure to place the eggplant score side down.  Turn the butternut squash every 15 minutes.  Leave the eggplant score side down;  it will brown and collapse in on itself.  This is a good thing!  Bake for 40-45 minutes.

3.  Meanwhile, combine the cashew butter, water, lemon, garlic, honey and salt, to taste.  Set aside.

4.  To assemble:  Drizzle the cashew sauce over the roasted vegetables.  Sprinkle with pomegranate arils and parsley.

 

 

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