Acorn Squash Baked In Cashew Sauce

• 2 medium acorn squash (about 2 pounds total)
• 2 T ghee (although I use olive oil or regular butter)
• 1 onion, finely chopped
• 2 teaspoons dried sage (I probably use a bit more than this)
• 2 c raw cashews
• 2 c vegetable stock or water
• 2 t salt
• Pepper to taste
• 1/2 c coarse dried bread crumbs (optional, I never add them)
• 1/4 c chopped fresh flat leaf parsley

1. Preheat oven to 350 and lightly oil a 8 X 12 casserole dish
2. Cut each squash into quarters and seed
3. Steam in large saucepan until fork tender and let cool
4. Peel and discard skins and cut into 1-2 inch cubes
5. Transfer to casserole dish and set aside
6. Heat oil, ghee, or butter and saute onions until soft
7. Sprinkle sage and stir to coat
8. While onion is cooking, combine cashews and stock in food processor until smooth and creamy
9. Season with salt and pepper and pour over onions
10. Combine over heat until flavors blended and sauce begins to thicken a bit
11. Pour over squash
12. Cover and bake for 20-30 minutes (I usually don

acorn, t ghee, onion, sage, cashews, vegetable stock, salt, pepper, bread crumbs, flat leaf parsley

Taken from www.epicurious.com/recipes/member/views/acorn-squash-baked-in-cashew-sauce-51726091 (may not work)