Rosemary Butternut Creme Sauce
- 1 medium butternut squash
- 2 shallots, diced
- 2 garlic cloves, minced
- 2 t. dried OR 1-2 T. fresh rosemary
- 1 c. full fat coconut milk
- 1/2 – 3/4 c. vegetable broth
- 1/2 c. Nutritional yeast (optional)
- 1/2 t. salt
- 1 T. Coconut oil
Preheat oven to 375’F. Slice the in 1/2 and roast until tender. (you can do this step a day or two ahead. Take advantage of another time that you already have your oven fired up and save on running it twice in this warm weather!). Allow the squash to cool. Remove the skin and place the squash in the food processor or high speed blender.
Place 1 T. coconut oil in a large pan over medium heat; add shallots and garlic and saute. Add the other remaining ingredients to the processor/blender while the onions and garlic cook. Once tender, add the onions and garlic and blend until smooth.
For a gluten free, high nutrient meal:
Spiralize or thin slice with a mandolin or peeler 3 lbs of zucchini and saute that in 1 T. coconut oil along with thinly sliced shiitake mushrooms. Once they start to become soften add the sauce and cook until tender!