Name: SunCafe’s Roasted Vegetables in Butternut Squash Coulis with Feta Cream (S+F)
Yield: 3
Ingredients: 1 cup Zucchini; 1 cup Crimini Mushrooms; 1 cup Potatoes; 1 cup Brussels Sprouts; ½ cup Onion; ¼ tsp Sea Salt; ¼ tsp Black Pepper; ½ tsp Cooking Oil; 1 tbsp Italian Herb Mix; 3 cups Butternut Squash; 2 tbsp Garlic; ½ tsp EVOO; ¾ tsp Salt; 1 ½ cups Coconut or Oat Milk; 2 cups Cashews; ¼ cup Lemon Juice; 2 tsp Sea Salt; 4 Garlic Cloves; ½ cup Water

[cooked-sharing]

Yields3 Servings

INGREDIENTS

Roasted Vegetables

1 cup Zucchini

1 cup Crimini Mushrooms

1 cup Potatoes

1 cup Brussels Sprouts

½ cup Onion

¼ tsp Sea Salt

¼ tsp Black Pepper

½ tsp Cooking Oil

1 tbsp Italian Herb Mix

Butternut Squash Coulis

3 cups Butternut Squash

2 tbsp Garlic

½ tsp EVOO

¾ tsp Salt

1 ½ cups Coconut or Oat Milk

Feta Cream

2 cups Cashews

¼ cup Lemon Juice

2 tsp Sea Salt

4 Garlic Cloves

½ cup Water

DIRECTIONS

Place sliced squash on a baking pan and toss in oil.

Place garlic on top of squash and sprinkle with salt.

Bake at 400℉ until squash starts to brown around the edges and is somewhat soft all the way through (30-40 minutes).

Let cool for a minute.

Blend with milk until smooth.

Toss vegetables in oil and seasoning on a baking pan.

Bake at 400℉ until vegetables start to brown (about 15-20 minutes).

Keep vegetables warm in a pan.

Mix feta cream ingredients in blender until smooth

Create a large pool of squash coulis on a plate.

Place roasted vegetables individually in coulis.

Drizzle or add dabs of feta cream around the plate.

Serve

Ingredients