Vegan, Vegetarian, Grain-Free, Gluten-Free, Paleo Friendly
Cut squash in 1/2 and clean out
Drizzle 1 olive oil, salt and pepper and roast cut side down, at 450 C for 45 min to 1 hour or until fork peirces squash easily (use baking pan with parchment paper)
Soak cashews in boiling water for 20 minutes
While squash cooks and cashews soak, heat frying pan to medium with the remaining olive oil and sauté garlic for 5 - 8 minutes or until golden. Add chopped mushrooms and sauté for 10 - 15 min, until lightly cooked
In a blender, add vegetable broth, cashews and nutritional yeast. Blend until smooth
Add marinara sauce and the blended cashew mixture to the mushrooms and garlic in the pan. Heat on medium until desired temperature and season with salt, pepper and garlic powder to taste. Stir in fresh basil
Note: I like to add more nutritional yeast to get more of a flavourful sauce
Scrape squash into a bowl, top with rose sauce and serve