Ingredients:
2 medium-sized butternut squash
3 ½ cups warm water
½ tablespoon salt
1 ½ tablespoons onion powder
½ tablespoon garlic powder
2 cups raw cashews (rinsed)
½ cup nutritional flake yeast
Directions:
Blend water, salt, seasonings, cashews, and yeast flakes until very smooth.
Wash, peel, & slice squash in circles or slice in “half-circles” at 1/4″ thickness. Boil for at least 5 minutes.
Drain water and put the squash in a baking pan.
Pour the blended mixture over the slices and bake at 350 degrees until golden brown, and serve.
Benefits:
Butternut squash has a glycemic index ranking of 51.
A cup of cubed butternut squash also provides 582 mg of potassium and a good amount of vitamin C.
One cup of butternut squash is low in sugar but rich in fiber and very rich in the cancer-fighting carotenoids.
Two of its several carotenoids, zeaxanthin and lutein, protect the eyes.
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Disclaimer: The information in this article or recipe is general and educational in nature. Wildwood Sanitarium, its entities, or authors do not intend this information as a substitute for proper diagnosis, treatment, or counseling from a qualified medical provider who knows the person’s medical history and laboratory work.
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