Vegan Roast Butternut Squash With Autumn Veg


Preheat oven to 375 F

Ingredients

1 butternut squash, cut in half and deseeded

1 jewel yam, cut into small chunks

1 large onion, diced

1 orange pepper, dice small

1 red pepper, diced small

8 -10 sliced mushrooms (I used shitakes, but any mushrooms are fine)

1 zucchini cut in small chunks

1 yellow zucchini or crookneck squash cut in small chunks (if you can find any)

1 large parsnip, diced

herbs de provence 1-2 tsp.

garlic granules (to taste)

Himalayan or Real Salt (to taste)

1 cup quinoa

1 1/2 cups broth

chopped pecans

1. Start by cutting a butternut squash in half and removing the seeds. Lay face down in a baking dish (I used my Saladmaster oval baking dish). Put just enough water in the pan to cover the bottom and roast for about an hour.

2. In a fine mesh collandar, rinse the quinoa well first. Cook (medium click low in 9 inch Saladmaster skillet0 until done about 15-20 minutes. NOTE: I used my homemade Beet Inflammation Broth to cook the quinoa in.

3. Melt 2 T butter or coconut oil in your skillet (I used my electric oil core). You can also add 2 T of broth in the pan as well.

4. Sauté vegetables (on medium click low in oil core skillet) until desired tenderness.

5. Once butternut squash is done, scoop out a space to be able to spoon in some quinoa.

6. Spoon on a generous helping of vegetables on top of the quinoa.

7. Finally, add chopped pecans.




 

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