{"id":173,"date":"2011-11-07T09:12:00","date_gmt":"2011-11-07T09:12:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=173"},"modified":"2017-02-19T18:52:52","modified_gmt":"2017-02-19T18:52:52","slug":"roasted-butternut-squash-with-nut-sage-parmesan","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/11\/roasted-butternut-squash-with-nut-sage-parmesan\/","title":{"rendered":"Roasted Butternut Squash with Nut Sage Parmesan"},"content":{"rendered":"
\n
\"\"First things first: the Parmesan in this recipe is not real Parmesan. it doesn’t even have the smallest crumb of Parmesan on the ingredients list. It gets even better: it’s vegan. And it’s raw. And I am loving it.<\/div>\n

I came across the recipe somewhere on the web and got curious. Parmesan made out of nuts, perhaps flavored with some fresh herbs? I bet, most health freaks would be hooked. I went to buy Brazil nuts on the very same day. At home, I had some butternut and fresh sage left from my frittata<\/a>.<\/strong><\/p>\n

Now butternut or pumpkin and sage are a match made in heaven. So I put the sage into my raw and vegan Parmesan, to be sprinkled onto roasted little squares of butternut. It’s so divine, you will not believe how simple and fast it is to make. It’s a perfect starter, a superb quick weekday lunch at home, and indeed good for any BBQs. My daughter sprinkled the Nut Sage Parmesan on plain rice and loved it. Brazil Nut Parmesan: another staple in our house. <\/b>
\n———————————————————————– <\/b><\/p>\n

ROASTED BUTTERNUT SQUASH WITH NUT SAGE PARMESAN<\/b><\/div>\n
<\/div>\n
Print Recipe<\/a><\/strong><\/div>\n
<\/div>\n
1 butternut squash<\/div>\n
1\/2 tablespoon olive oil<\/div>\n
chili flakes<\/div>\n
<\/div>\n
1\/4 cup Brazil nuts<\/div>\n
6 fresh sage leaves<\/div>\n
1 small garlic clove, peeled<\/div>\n
1\/2 tablespoon olive oil<\/div>\n
<\/div>\n
Serves 4<\/div>\n

———————————————————————–
\nPreheat oven to 200C\/400F. Lightly grease a roasting pan.<\/p>\n

Peel and deseed the butternut squash. Cut into bite sized squares.\u00a0 Drizzle with a little olive oil and toss until coated. Spread the pieces on the roasting pan. Sprinkle with chili flakes. Roast for about 15 minutes or until butternut is tender. Avoid overcooking, as they tend to fall apart.<\/p>\n

Meanwhile, combine Brazil nuts, sage leaves, garlic and olive oil in a food processor. Pulse until the texture is that of finely grated Parmesan cheese.<\/p>\n

Transfer roasted butternut squash onto serving plate. Sprinkle each piece with 1\/2 teaspoon of the Nut Sage Parmesan. Serve immediately.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

First things first: the Parmesan in this recipe is not real Parmesan. it doesn’t even have the smallest crumb of Parmesan on the ingredients list. It gets even better: it’s vegan. And it’sRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[12,4,2,11,16,9],"tags":[],"class_list":["entry","author-Anja","post-173","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dairy-free","category-gluten-free","category-grain-free","category-paleo","category-side-dish","category-vegan"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-2N","jetpack-related-posts":[{"id":270,"url":"https:\/\/anjaschwerin.com\/food\/01\/top-10-favorites-2010\/","url_meta":{"origin":173,"position":0},"title":"Top 10 Favorites 2010","author":"Anja","date":"January 4, 2011","format":"image","excerpt":"I'd like to highlight my personal favorites of 2010: foods that astounded me, foods that I cooked countless times, foods that I'd serve to guests, foods that I simply love. Here is my personal Top 10 of 2010 in alphabetical order: \u00a0 Almond Honey Cake: just three ingredients make this\u2026","rel":"","context":"In "favorites"","block_context":{"text":"favorites","link":"https:\/\/anjaschwerin.com\/food\/category\/favorites\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/01\/BlogTop10.jpg?fit=1024%2C724&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":287,"url":"https:\/\/anjaschwerin.com\/food\/11\/roasted-butternut-squash-with-goat-cheese\/","url_meta":{"origin":173,"position":1},"title":"Roasted Butternut Squash with Goat Cheese","author":"Anja","date":"November 17, 2010","format":"image","excerpt":"Do you have a favorite kitchen tool? A pot or pan, a certain wooden spoon that you ALWAYS use? Well, in the picture above you see my favorite baking tray. I bake, roast and toast everything on it. Non-removable marks of extensive usage are obvious to see. 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