Spiralized Butternut Squash with Creamy Cashew Alfredo

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Spiralized Butternut Squash with Creamy Cashew Alfredo

Spiralized Butternut Squash with Creamy Cashew Alfredo

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!

Spiralized Butternut Squash with Creamy Cashew Alfredo

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.

Spiralized Butternut Squash with Creamy Cashew Alfredo

From Sarah:

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!

Spiralized Butternut Squash with Creamy Cashew Alfredo

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!

Inspiralized

Recipe

Spiralized Butternut Squash with Creamy Cashew Alfredo

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 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)

Instructions

  • 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!

Spiralized Butternut Squash with Creamy Cashew Alfredo

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22 comments

Lara says:
I have looooved seeing the guest blogs! Mostly because it's awesome to see links to other blogs to follow with such great content!
Meaghan says:
That's great to hear! Thanks for the feedback!
Ed Adams says:
Just curious. What kind of sprouts did you use for garnish in the above pictures? Alfalfa? Some kind of bean?
Meaghan says:
That is garden cress!
Allison says:
Glad to see you coming back to post yourself soon, Ali, but these guest posts have ALL been a delight. :-)
Meaghan says:
Thank you so much, Allison! We're so happy you enjoyed them.
Jenn says:
This looks so good!! What kind of texture should I be looking for with butternut squash? Will it still be crunchy? Or al dente? Thank you!
Meaghan says:
Hi Jenn! It will be al dente, not crunchy! You want to cook those noodles through!
Marcie says:
It would be great if you could include the nutrient information please.
Meaghan says:
Hi Marcie, because this is a guest post, we will not be providing nutritional information for these recipes.
Carol says:
Could please tell me aneasy way to spiralize butternit squash. I skinned it , it didn't do a good job, the teeth did t hold it when i cranked. Should I make it smaller maybe? Carol
Meaghan says:
Hi Carol! You'll love this post! It's super helpful for tackling larger veggies: https://inspiralized.com/7-tips-for-spiralizing-large-vegetables/
THERESA STARR says:
Is there nutrition information for this recipe? calories, carbs, etc? Thanks
Chris says:
Looks great, but I can’t do almond milk... any suggestions for a good substitute? Thanks!
Ed Adams says:
Soy milk or dairy. I assume an allergy to tree nuts? I don't know if that includes coconut or not, but, if not, coconut milk might be an acceptable substitute.
Meaghan says:
Any other nut milk or whole milk will work!
Lauren says:
I just made this, and it is INSANE. Highly recommended!! I love Sarah at Broma Bakery and I'm SO stoked she sent a guest post for you all. Welcome back, Ali!!!!
Meaghan says:
Yay! We're so happy to hear this! It's an awesome recipe!
Kathy says:
Has anyone tried his with sweet potatoes instead of the butternut squash?
NUM. Eating now with sauteed broccoli and fresh basil. I can't believe how easy this was and how quickly it came together! Many thanks.
Meaghan says:
You're so welcome! Thanks for giving it a try!
Nicole Thrower says:
Hi, Is there another nut you recommend besides cashews? I'm still new to the game but I just found out that I'm allergic to cashews :(

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I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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