6 cups frozen thawed butternut squash or 1 medium butternut squash
2 garlic cloves, chopped
1 small Jalapeno, chopped
1 large shallot, chopped
¼ cup raw cashews, soaked for one hour and rinsed
¼ cup nutritional yeast
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 cup vegetable broth
Instructions
Preheat the oven to 400 degrees F if using a fresh butternut squash. Line a baking sheet.
Cut the squash down the middle lengthwise. Scoop out the seeds with a spoon. Place the squash halves, cut side down onto the baking sheet. Roast until the squash is tender when pierced with a knife. This will take approximately 35-45 minutes.
Scoop the cooked squash or frozen defrosted squash into a food processor. Add all the ingredients except for the 1 cup of vegetable broth. Start with ¼ cup of vegetable broth and process until smooth. Adding more broth if needed. It should be a smooth puree and thick enough to scoop on to tortilla chips.
Serve with chips.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-super-bowl-recipes/