Roasted Kabocha Squash w/ Cashew Chipotle Cheese Sauce

A simple roasted squash with a creamy, slightly spicy sauce makes a simple, wholesome meal.

3-4 Servings

Updated: Mon, 05/13/2019 - 8:52pm


  • 1 large Kabocha squash, halved and cut in 1/4” slices
  • 3 Tablespoons olive oil
  • 2 Tablespoons garlic flakes
  • Salt and pepper

Cashew Chipotle Cheese Sauce

  • 1 cup cashews, soaked 1 hour
  • ¼ cup nutritional yeast
  • 2 cups water
  • 3 tablespoons safflower oil
  • 1 cup onions, diced
  • 2 cups mushrooms, diced
  • 1 teaspoon garlic flakes
  • 1 teaspoon chipotle powder
  • Juice of 1 lemon
  • Salt and pepper to taste


  1. Preheat oven to 400°. Line a baking pan with parchment paper.
  2. In a large bowl toss sliced squash with olive oil and pressed garlic to coat evenly.
  3. Spread squash out onto parchment paper evenly. Bake for 20-25 minutes until soft.
  4. To make the Cashew Chipotle Cheese Sauce:Rinse and drain cashews. Place in a blender with nutritional yeast and water and blend until smooth and creamy.
  5. In a large skillet warm safflower oil on medium heat. Sauté onions and mushrooms until translucent. Add remaining spices.
  6. Slowly add blended cashew mixture to saucepan. If mixture is too thick add more water to thin, let simmer for 5 minutes and continue to stir.
  7. Serve Cashew Chipotle Cheese Sauce over the squash and enjoy!