Cheesy Beany Squash Bowl

Cut one half of the kuri squash into six triangle segments and roast the other half whole, cut side down, in olive oil, salt, and pepper. Roast the whole head of garlic alongside.

In a blender, combine 1/2 of the roasted kuri squash, silken tofu, nooch, soaked cashew nuts, roasted garlic bulb, smoked paprika, white miso, lemon juice, Dijon mustard, and salt and pepper. Blend until smooth and add a little water if needed to achieve a pourable consistency. Stir in the cooked butterbeans and heat through.

Rinse the quinoa well, add it to 250ml of water mixed with 1/2 a stock cube, and bring to boil. Simmer for 10-15 minutes until the water evaporates. Stir in the drained lentils and leave covered until ready to serve. Fluff with a fork before serving.

Serve the quinoa and lentil base topped with the cheesy beany sauce. Garnish with roasted pumpkin seeds, fresh coriander, and optional cashew parmesan.