Sweet Potato & Squash Sharing Platter

This is healthy comfort eating at its best. I love this with my Turmeric and Ginger Superkraut or my Red Hot Firekraut. My live, fermented sauerkrauts make a great, healthy addition to this dish.

Ingredients:

• 1 x medium Butternut Squash
• 2 x medium Sweet Potato
• 1 Tbsp olive oil
• Salt + Pepper
• Herbs/spices of choice
• Walnut Basil Pesto (see recipe below)
• Cashew Queso Mexican Cheese Sauce (see recipe below)
• Roasted Cherry Tomatoes
• Toasted Pumpkin Seeds
• Turmeric & Ginger Superkraut

Method:

1. Slice your Squash and Sweet Potato into wedges and place in a large bowl.
2. Drizzle with olive oil and mix with your hands to coat.
3. Sprinkle with salt, pepper and seasonings of your choice. Mix with a spoon to coat.
4. Place the wedges on to baking trays - do not overlap. Leave space between each wedge - this ensures that they will become nice and crispy.
5. Bake in a 200C oven for 30-40 minutes, flipping the wedges half way, until cooked through - golden on the surface and crispy on the edges.
6. Serve on a large serving platter with your sauces and garnishes of choice. We've chosen walnut basil pesto, cashew queso Mexican cheese sauce, roasted cherry tomatoes, toasted pumpkin seeds and Turmeric & Ginger Superkraut for added zing! Enjoy!

Cashew Queso Cheese Sauce:

Ingredients:

• 1 cup cashews, soaked in hot water for 20 mins and drained
• 1/2 - 1 cup water
• 1 clove garlic
• 1/2 cup nutritional yeast
• 1 Tbsp lemon juice
• 1/2 tsp chipotle chili flakes or 1 tsp chili paste/siracha
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• salt and pepper to taste

Method:

1. Add all ingredients into a high speed blender - starting with 1/2 cup of the water.
2. Blend and add 1 Tbsp of water incrementally as needed to help the mixture reach a smooth and creamy consistency.

Walnut basil pesto:

Ingredients:

• 1 cup walnuts
• 1/4 cup nutritional yeast
• 1 packed cup fresh basil leaves
• 2 garlic cloves
• 1 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 Tbsp water - or more depending on the consistency you like
• Salt and pepper to taste

Method:

1. Add walnuts and nutritional yeast to a food processor and blend until crumbly, not to fine, you want to retain some texture.
2. Add in fresh basil, garlic, olive oil, lemon juice, salt and pepper. Process again until combined. 
3. Add in water 1 tsp at a time until the mixture comes together and becomes creamy - you don't want it to become watery. If it does become watery, add in more walnuts to help thicken.
4. Taste for seasoning add in more lemon for freshness and more basil for flavour.