Roasted Butternut with Truffle Aioli, Wild Mushrooms and Arugula [Vegan]

• 1 cup cashews, soaked 2 hours
• 1 cup water
• 1 Tablespoon lemon juice
• 1 Tablespoon agave (optional)
• salt and pepper to taste
• 1 Tablespoon white truffle oil
• 1 whole butternut squash
• 2 tablespoons olive oil
• 1 shallot, chopped
• 2 cups wild mushrooms, cleaned and chopped into large pieces
• 1 tablespoons fresh sage, chopped
• 1 clove garlic
• 2 cups arugula
• 1/4 cup walnuts, chopped
• 1/4 cup pomegranate seeds
• 4-6 fresh sage leaves
• salt and pepper to taste

Review your shopping list

Remove any items you don't need.

Add to Instacart

You will be redirected to Instacart app or website.