Servings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Total timeminutes
Ingredients
butternut squash halved lengthwise and seeds removed
cashews soaked
hot water
Frontier Co-op Nacho Spice Nutritional Yeast
Frontier Co-op Garlic Flakes
Frontier Co-op Kosher Flake Salt
light miso
lime juice
diced tomatoes with chiles
Directions
- Preheat oven to 425 degrees
- In a roasting pan, place butternut squash cut-side down. Add about ¼-inch worth of water and place in oven.
- Roast for about 30 minutes, until squash is tender; remove and let cool.
- Measure ½ cup of squash and save remainder for another recipe.
- In a high-speed blender or food processor, place the ½ cup squash, cashews, 1 cup of the hot water, nutritional yeast, garlic flakes, salt, miso and lime juice. Puree until smooth, adding a bit more hot water if needed to reach a good dip consistency.
- In a small pot over medium-low heat, place squash mixture. Stir in diced tomatoes with their liquid and heat until hot. Serve with tortilla chips and lime wedges.
