Roasted Acorn Squash and Cashew Dressing

I have been sitting on this cashew dressing for a while now.  I wanted to try tahini dressing instead, but honestly it was so bitter and I think I am just partial to the cashew flavor.  So it is finally ready to be shared.  I have paired it with acorn squash this week, which is a good vehicle for the dressing and the quinoa and pomegranate seeds in the salad just give it good texture.  It keeps well too and tastes good cold. The dressing itself is good on so many things, and can be left a little thick for a sauce, we like it on potatoes.  It can also be thinned out for the dressing, which is how we are using it today.  I also made it into a smaller batch for this recipe, because even I can’t go through a pint of cashew sauce in one week!

I love that cashews have so many applications.  They are nutrient dense and really lend well to thickening foods, making sauces, cashew milk, as cashew butter (obviously) and for snacking! This  sauce is made almost entirely in the blender which makes it easy.  You will want to soak the cashews first, so they soften and are easy to blend into that creamy sauce like consistency.  

This week was a little rough, getting back into the swing of things after a wonderful holiday break.  My daughter doesn’t go back to school, until next week, so we are just keeping busy.  And if I am being really honest, trying to potty train.  All was well in the world when Friday came along, I met my girlfriend for a girls night out.  Complete with good food and great conversation.  Not a bad way to start the month.   
This month is also the start of a new work schedule for me, working a little more once a week and teaching a class.  I am excited to get back into teaching groups.  I will be teaching a class about diabetes and is run out of my work office.  It should be great!  We updated the material to include intuitive eating and some exercises on healthy coping.  It is also more weight-inclusive than it originally was, which was important to me.  I am really excited about it. 
I feel like this year is going to hold a lot of new challenges, but in a great way.  I am excited to see what is to come, there is honestly never  a dull moment.  Feeling pretty grateful.  
I hope you enjoy this recipe and as always I’d love to hear what you are most interested in seeing more of!!  Shoot me an email or follow along on social media! 
Roasted Acorn Squash and Cashew Dressing

Yield: 4


    For the cashew dressing
  • 1/2 cup cashew soaked 2-3 hrs or overnight in the fridge , drained and rinsed
  • 1/2 cup fresh water
  • 1 small garlic clove
  • 1 lemon, juiced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 2 acorn squash, seeded and sliced 1/2 inch thick
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 cups arugula
  • 1/4 cup pomegranate ariels
  • 1 cup cooked quinoa


    For the cashew dressing
  1. Place raw cashews in container and cover with 1 inch of water. Place in fridge for at least 2 hrs or overnight.
  2. Strain and rinse soaked cashews. 
  3. Add cashews to high power blender or food processor. 
  4. Add water, garlic, lemon juice and spices and blend on high until smooth (takes about 1-2 minutes). 
  5. Add a little more lemon juice or water if too thick, until you have the consistency you want. (should be easy to pour)
  6. Set aside for when ready to use. NOTE: this can be made in advance and kept in the fridge for up to a week.
  7. Preheat oven to 400F degrees
  8. Line a baking sheet with parchment paper and place your cut squash on the sheet pan.
  9. Drizzle with olive oil, season with salt and pepper.
  10. Let roast in oven for 25-30 minutes, flipping half way through, until golden brown and cooked through.
  11. Once done, assemble your salad with cooked quinoa, squash and pomegranates.
  12. Drizzle with cashew dressing and serve.
  13. Enjoy!

Did You Make This Recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #apinchofgrace.


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