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Preheat oven to 375 degrees F.
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Thinly slice butternut squash on a mandolin.
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Heat pan over medium heat and add olive oil. Add thinly sliced garlic and cook until garlic lightly browned and aromatic.
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In a food processor combine cashews, vegetable broth, nutritional yeast, hemp seeds, salt, pepper, garlic (with oil) and 1 teaspoon fresh rosemary. Process until smooth.
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In a greased baking dish or cast iron pan, add 1/4 cup of the cashew cream sauce. Spread evenly over the bottom.
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In single layer, slightly overlapping, place the butternut squash on the bottom layer of the baking dish.
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Add 1/4 cup of the cashew cream.
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Repeat with more butternut squash and cashew cream, until the last layer and add remaining butternut squash slices with cashew cream layer peeking through.
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Top with salt and pepper and 1 teaspoon fresh rosemary.
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Bake for 30-35 minutes until cooked through and top is lightly browned.
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Serve with additional fresh rosemary and toasted walnuts (optional).