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SunCafe’s Roasted Vegetables in Butternut Squash Coulis with Feta Cream (S+F)

Yields3 Servings

INGREDIENTS
Roasted Vegetables
 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
Feta Cream
 2 cups Cashews
 ¼ cup Lemon Juice about 2 lemons
 2 tsp Sea Salt
 4 Garlic Cloves
 ½ cup Water
DIRECTIONS
1

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

2

Place garlic on top of squash and sprinkle with salt.

3

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

4

Let cool for a minute.

5

Blend with milk until smooth.

6

Toss vegetables in oil and seasoning on a baking pan.

7

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

8

Keep vegetables warm in a pan.

9

Mix feta cream ingredients in blender until smooth

10

Create a large pool of squash coulis on a plate.

11

Place roasted vegetables individually in coulis.

12

Drizzle or add dabs of feta cream around the plate.

13

Serve

Nutrition Facts

Servings 3