Welllll, that’s a wrap, folks! Today is our last post from my blogger guest post series. I’ve had so much fun introducing you to these ladies and hopefully you’ve bookmarked some of the blogs – they’re such talented ladies with such delicious recipe ideas!
We’re ending on a high note with the gorgeous Sarah from Broma Bakery. Best known for her baked goods (like, the best you’ve ever seen) and amazing photography, Sarah’s dishing up something spiralized today!
Sarah and I clicked at a blog retreat a couple of years ago and ever since, I’ve been a huge fan girl! Sarah was visiting NYC earlier this year and we grabbed dinner while she was in town and I got to meet her sweet and super tall boyfriend!
She’s hilarious, talented, gorge, and I couldn’t be more excited to end this blogger series with Sarah’s recipe.
I’d love to know what you thought of this blogger guest post series and if you’d like me to bring on more guest posters in the future!
And as for content moving forward, well, I got nothin’! I’m going to try my best to work on some recipes for the blog, but I have to say, I’m really enjoying this time alone with Luca 🙂 You can follow me along at inspiralizedali for baby and mother content, if you’re interested.
Sarah Fennel is a professional photographer, food writer and teacher. Her love of food is showcased on her blog, Broma Bakery, and has led to opportunities to work with people and businesses who share her passion for eating and living well. She has been profiled by King Arthur Flour, Bake From Scratch, and Boston.com, and her photography has been featured in magazines, restaurants, and cookbooks. In the last year she’s taught two food photography workshops around the country, and has started an online food photography program for budding food photographers. When she’s not photographing recipes, she enjoys practicing yoga and going out to eat with her boyfriend, Alex. She lives in Detroit.
Hi, everyone! My name is Sarah and I blog at Broma Bakery. Ali and I met a few years ago at a blogger retreat in Utah, and I instantly fell in love with her contagious smile, total charm, and business-savvy way of thinking (wait ok is this a proposal speech because this sounds like a proposal speech).
Aaaanywho. Today I’m sharing with you all a recipe for the most creamy, delicious, vegan Spiralized Butternut Squash with Creamy Cashew Alfredo. Besides soaking the cashews overnight, this recipe is a cinch to put together. Plus, the alfredo sauce will keep in the fridge for up to a week (yaas meal prep yaas). Last, if you’re eating for fewer people, this recipe can be easily halved 🙂
Hope you enjoy, and feel free to come say hi on my blog or follow along on Insta at @bromabakery. Happy cooking!
Connect with Sarah:
Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!
If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!
Spiralized Butternut Squash with Creamy Cashew Alfredo
- 2 cups raw cashews
- 1/2 large onion diced
- 2 garlic cloves minced
- 1 1/4 cup unsweetened almond milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dijon mustard
- juice of 1 lemon
- 2 large butternut squashes spiralized (makes about 8 cups noodles)
- Soak cashews overnight in 3 cups of water. Once soaked, drain completely.
- In a large pan over medium heat, sauté the onion and garlic until translucent. Remove from heat and allow to cool slightly.
- In a high-powered blender, blend soaked cashews, cooked onions and garlic, almond milk, salt, pepper, mustard, and lemon until very creamy. Set aside.
- Meanwhile, sauté spiralized squash in the same pan you used for the onions and garlic for about 10 minutes, or until cooked through. Pour in the alfredo sauce, tossing to combine before serving!