1 small butternut squash, halved lengthwise and seeds removed
1/2 cup soaked cashews
1 1/4 cups hot water
2 tablespoons Frontier Co-op Nacho Spice Nutritional Yeast
1/2 teaspoon Frontier Co-op Garlic Flakes
3/4 teaspoon Frontier Co-op Kosher Flake Salt
1 tablespoon light miso
1 teaspoon lime juice
1/4 cup diced tomatoes with chiles
- Preheat oven to 425 degrees. In a roasting pan, place butternut squash cut-side down. Add about ¼-inch worth of water and place in oven. Roast for about 30 minutes, until squash is tender; remove and let cool. Measure ½ cup of squash and save remainder for another recipe.
- In a high-speed blender or food processor, place the ½ cup squash, cashews, 1 cup of the hot water, nutritional yeast, garlic flakes, salt, miso and lime juice. Puree until smooth, adding a bit more hot water if needed to reach a good dip consistency.
- In a small pot over medium-low heat, place squash mixture. Stir in diced tomatoes with their liquid and heat until hot. Serve with tortilla chips and lime wedges.
From this recipe
Frontier Co-op Frontier Co-op Nacho Spice Nutritional Yeast Blend 7.30 oz. SKU: 19656$12.99
Frontier Co-op Frontier Co-op Nacho Spice Nutritional Yeast Blend 1 lb. SKU: 2317$22.22
Frontier Co-op Frontier Co-op Garlic Flakes 2.64 oz. SKU: 18348$6.19
Frontier Co-op Frontier Co-op Kosher Flake Salt 1 lb. SKU: 4419$10.00