SunCafe’s Roasted Vegetables in Butternut Squash Coulis with Feta Cream (S+F)
1 cup Zucchini 1/4 inch thick rounds
1 cup Crimini Mushroomsquartered
1 cup Potatoesbaked and chopped in 3/4 inch squares
1 cup Brussels Sproutshalved
½ cup Onionsliced thin strips
¼ tsp Sea Salt
¼ tsp Black Pepper
½ tsp Cooking Oilgrapeseed or safflower
1 tbsp Italian Herb Mix basil, oregano, thyme, rosemary
Butternut Squash Coulis
3 cups Butternut Squashpeeled and sliced 2 inches thick
2 tbsp Garlicminced
½ tsp EVOO
¾ tsp Salt
1 ½ cups Coconut or Oat Milk
2 cups Cashews
¼ cup Lemon Juice about 2 lemons
2 tsp Sea Salt
4 Garlic Cloves
½ cup Water
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).
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.