Sage-Squash

I tried to go for a Sasquatch pun but I don't think it worked out too well. Regardless, I am pretty damn proud of today's lunch (challenge no. 20). I can't wait to inhale it later. 10:30 a.m. is a reasonable lunch time, right? On the menu: MUSHROOM SAGE CREAM SAUCE OVER BUTTERNUT SQUASH NOODLES.

I found the recipe here but didn't follow it exactly. Here is my version:

The night before:

Submerge 1 cup cashews in water and soak in the fridge overnight.
Soak 4 cups of thinly sliced mushrooms in the following marinade overnight as well:

1/3 cup olive oil
1/3 cup soy sauce
1/4 cup sweetener of choice (I actually used grade B maple syrup, but you can use agave or honey)

The next morning:

Rinse and drain cashews. Combine cashews, 1 tbsp lemon juice, 2 tbsp sage (I used fresh sage), about 1/4 cup water (add until you get the desired consistency), and salt/pepper to taste in a food processor (or high speed blender) and puree until smooth and creamy.

Rinse and drain mushrooms. Mix sauce and mushrooms together.

For the noodles, peel a butternut squash and use either a spiral slicer or just grate it (which is what I did). Toss with the mushroom sage sauce.

Drool.