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Creamy Vegan Butternut Squash Fettuccini
Ingredients
  • 1 medium butternut squash, peeled and cut into cubes (about 1 pound of cubed squash)
  • 3 shallots, halved
  • 3 garlic cloves, peeled
  • 1 tablespoon olive oil
  • ¼ teaspoon dried rubbed sage (I buy this at Penzey’s Spices but regular dried sage will also work)
  • scant ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 to 2 cups vegetable broth
  • ½ cup raw cashews, preferably soaked for at least 20 minutes
  • 12 ounces fettuccini noodles
Steps
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