INGREDIENTS

2 cups Butternut Squash (peeled, seeded and cubed)

1 Yellow Onion (medium, diced)

2 Garlic (cloves, minced)

1/2 cup Water

1 head Cauliflower (medium, chopped into florets)

4 cups Broccoli (chopped into florets)

1/2 cup Cashews

1/2 cup Nutritional Yeast

1/2 tsp Sea Salt

1/4 tsp Paprika

DIRECTIONS

Preheat oven to 375ºF (191ºC).

In a small saucepan, combine the butternut squash, onion, garlic and water. Cover the pot and bring to a boil over high heat for about 5 minutes or until everything is soft. Remove from heat when done.

While the squash is cooking, place cauliflower and broccoli in a steamer. Steam for 3 minutes or until tender.

To make the “cheese” sauce, add the cashews, nutritional yeast, salt and paprika to your blender. Pour in the softened butternut squash, onion, garlic and water. Blend on high for about 1 minute or until smooth. (Note: If you do not have a high powered blender, you might need to add a little extra water to get it going. Add 1 tbsp at a time.)

Place the steamed cauliflower and broccoli into a baking dish. Pour the cheese sauce over the veggies and stir gently to mix.

Bake for 40 minutes. Serve immediately. Enjoy!

Notes

Save Time, Buy frozen, pre-sliced butternut squash cubes.

More Protein, Serve with roasted chicken or top with bacon.

More Carbs, Serve with brown rice macaroni or quinoa.

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