1cupcooked lentilsI use Trader Joe's steamed lentils
2Tbspshelled pistachios
1tspchili powder
1Tbspgood extra virgin olive oil or truffle oil
2leavesBoston Bibb lettuce
For the Cashew Cream
½cupraw cashewssoaked for 20 minutes or overnight
¼cuphemp seeds
¼cupwater
1very small garlic cloveminced
1Tbspmiso paste
1-2Tbspfresh lemon juice
Dash sea saltto taste
2-3fresh sage leaveschopped
few drops liquid steviaoptional
Instructions
Blend cashew cream sauce ingredients in a blender until well combined and set aside. Place pistachios, chili powder, and olive oil in a small bowl, mix well and set aside. Using a vegetable peeler, peel butternut squash into noodles. To heat noodles, warm in a pan with a little olive oil. Remove from heat and toss with a tablespoon or so of cashew cream (you can also toss noodles raw with the warm cashew cream from the blender). Heat lentils and place on top of a few leaves of Bibb lettuce. Top lentils with squash noodles and sprinkle on pistachios.