Preheat oven to 375°F. Lightly oil an 11 by 7-inch baking dish.
Cut squash in half and scoop out and discard seeds. Cut each half into quarters and peel. Cut each quarter into two or three chunks. Add squash pieces and garlic to prepared baking dish and drizzle with 2 tablespoons of the oil. Bake for 45 minutes, or until squash is tender when pierced with a knife.
Meanwhile, make curry sauce: Heat remaining 1 tablespoon of oil in a skillet over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes. Add cashews and spice blend and cook, stirring constantly, for 3 to 4 minutes, until onion is soft and cashews are toasted. Remove from heat and set aside to cool until squash is removed from oven.
Pour milk into a blender jug and add onion-curry mixture. Squeeze roasted garlic from skins into the jug, discarding skins. Blend on high for 1 to 2 minutes, until smooth. Season to taste with salt and pepper.
Scrape roasted squash into a large serving bowl. Add curry sauce and toss together using two large spoons.
Garnish with red pepper flakes (if using) or pass flakes separately in a small bowl.
Makes 4 To 6 Servings
1 small acorn or butternut squash
6 cloves garlic, unpeeled
3 tablespoons extra-virgin olive oil, divided
1 medium onion, chopped
1 ⁄ 3 cup cashews
1 tablespoon Curry Spice Blend (page 35), or store-bought
1 cup unflavored, unsweetened nondairy milk
Sea salt and pepper
1 teaspoon red pepper flakes, or more if desired
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.