As excited as I was to roast my first leg of lamb the other night, I still wanted to eat my veggies. We received an adorable baby acorn squash with our CSA and still had a butternut squash laying around from a previous veggie box so we roasted them both and decided to make a nice mash as a side for our lamb. Since the cashew cream worked so nicely in the vegan risotto I recently made, I decided to try adding it to this mash in place of butter. I always love the flavor of cardamom in the winter and thought it would go nicely with the orange flavor in the lamb so I mixed some into the squash along with some honey and mashed it all together. The cashews from the cashew cream added a bit of a graininess to this but the flavors were delicious and it turned out to be a perfect fall dish. Here’s how to make it…

1 butternut squash and one acorn squash (you can use just one or the other)
1/2 cup cashews blended with a bit of water for cashew cream (or butter)
1 tsp cardamom seasoning
1 tbs honey

To roast the squash, cut in half and place each side facedown in about a 1/2 inch of water in a pyrex dish. Cover with tinfoil and roast at 400 degrees for about 30-45 minutes or until squash is soft enough to mash. Remove and let cool for a few minutes. Add cashew cream or butter and mash with squash. Mix in cardamom and honey.