4 Squash Shepard's Pie (or dairy/eggless quiche) made with Cashew Cream.

Acorn, Butternut, Kabocha, Pumpkin

Ingredients:

4 squashes

5 potatoes

Raw Cashews

fresh sage

nutmeg

salt

pepper

olive oil

Pie crust

(I used organic ready made pie crusts)

 Peeled and cut into cubes and ready to roast.

Roast at 400 degrees until soft.

I also roasted potatoes (not shown)

Saute fresh sage in olive oil. Be careful not to burn it.

Add the roasted squash and potatoes. 

Salt and pepper to taste.

Fill the pie crust half way with the Cashew Cream sauce.

Cashew cream: Blend one cup of raw cashew with enough water to make a thick cream sauce. Add 2 tsp's of olive oil, salt, pepper and a bit of nutmeg.

Then place the squash mixture on top...it will sink in a little.

Cover with tin foil and pop some holes in the top.  Bake at 350 for 20 minutes then remove the foil and bake for another 10 minutes.

For this one I sauteed another patch of squash but added the cashew cream directly into the squash.