Twice-Baked Butternut Squash with Sun-dried & Tomato Basil Cashew Cheese

This dish is the sunshine on a cloudy fall day; the flavours of the squash, sun dried tomato and basil are brilliant. Double baked and crisp to perfection and creamy to the core.

Ingredients

• 2 medium sized butternut squash, halved lengthwise and seeds removed

• 1/2 teaspoon Himalayan salt

• 1/4 teaspoon White pepper

• 1 container Sun dried Tomato Basil Fauxmagerie Zengarry Cashew Cheese

• 2 tablespoon of vegan butter

• 3 tablespoon panko breadcrumbs one TBS per half

• 2 tablespoon of nutritional yeast

• drizzle extra virgin olive oil

• 2 tablespoons fresh chopped basil

Instructions:

1. Preheat oven to 450 degrees.

2. Then brush with olive oil or avocado oil. Place cut-side down on a lined baking sheet or baking pan.

3. Bake the squash for 30-50 minutes or until you can scoop out the inside while the outer layer is still a little firm (the size and moisture in your squash varies the cooking times.

4. Let squash cool a bit so it is easier to handle and you can scoop out the inside while leaving about a 1-inch rim around the skin.

5. Lower the temperate to 400 degrees.

6. One of the squash halves will be used entirely for stuffing into the other 3 halves.

7. In a large bowl mash together the squash, salt, pepper, Cashew Cheese, vegan butter.

8. Once everything is combined, spoon the squash mixture back into the 3 halves.

9. Top the squash with the 1 tablespoon of panko crumbs per half, sprinkle or nutritional yeast then drizzle with olive oil.

10. Place the squash back in the oven and bake for another 10-15 minutes until golden.

11. When out of the oven add chopped fresh basil.

12. Serve!