Roasted Butternut Squash with Nut Sage Parmesan

First things first: the Parmesan in this recipe is not real Parmesan. it doesn't even have the smallest crumb of Parmesan on the ingredients list. It gets even better: it's vegan. And it's raw. And I am loving it.

I came across the recipe somewhere on the web and got curious. Parmesan made out of nuts, perhaps flavored with some fresh herbs? I bet, most health freaks would be hooked. I went to buy Brazil nuts on the very same day. At home, I had some butternut and fresh sage left from my frittata.

Now butternut or pumpkin and sage are a match made in heaven. So I put the sage into my raw and vegan Parmesan, to be sprinkled onto roasted little squares of butternut. It's so divine, you will not believe how simple and fast it is to make. It's a perfect starter, a superb quick weekday lunch at home, and indeed good for any BBQs. My daughter sprinkled the Nut Sage Parmesan on plain rice and loved it. Brazil Nut Parmesan: another staple in our house.

(Print Recipe)

1 butternut squash
1/2 tablespoon olive oil
chili flakes

1/4 cup Brazil nuts
6 fresh sage leaves
1 small garlic clove, peeled
1/2 tablespoon olive oil

Serves 4
Preheat oven to 200C/400F. Lightly grease a roasting pan.

Peel and deseed the butternut squash. Cut into bite sized squares.  Drizzle with a little olive oil and toss until coated. Spread the pieces on the roasting pan. Sprinkle with chili flakes. Roast for about 15 minutes or until butternut is tender. Avoid overcooking, as they tend to fall apart.

Meanwhile, combine Brazil nuts, sage leaves, garlic and olive oil in a food processor. Pulse until the texture is that of finely grated Parmesan cheese.

Transfer roasted butternut squash onto serving plate. Sprinkle each piece with 1/2 teaspoon of the Nut Sage Parmesan. Serve immediately.

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