2 medium size 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
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 baking pan.
Pour the blended mixture over the slices and bake at 350 degrees until golden brown and serve.
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 is sugar but rich in fiber and very rich in the cancer-fighting carotenoids.
Two of its several carotenoids– zeaxanthin and lutein—protect the eyes.