ROASTED BUTTERNUT SQUASH SAUCE

INGREDIENTS
1 tablespoon grape seed oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 cup organic sweet plum tomatoes in jar or canned. (can sub whole roma tomatoes canned.)
1 cup roasted butternut squash
1 medium carrot
2 tablespoons fresh Italian herbs - equal parts (basil, oregano, rosemary, thyme, savory). May use dried herbs
1/4 cup water (can sub pasta water)
1 teaspoon salt
1/2 teaspoon ground cinnamon
4 teaspoons pure maple syrup
1/2 cup organic plain unsweetened coconut creamer
1/2 cup vegan grated Parmesan (I’d recommend Go Veggie brand or Violife foods.)
1 teaspoon olive oil and some fresh herbs for garnish

METHOD
Pour the grape seed oil into a large pot over medium heat, and sauté the onion until tender, about 10 minutes. Add in the garlic and fresh herbs. Sauté until fragrant, about 1 more minute. Add in the tomato, pumpkin, vegan parmesan, water, salt, cinnamon, and maple syrup. Bring the sauce to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage. At this point, let cool and use a blender or food processor to blend to desired texture.

Adjust any seasoning to taste and serve warm over your favorite pasta. (I’d recommend preparing a pound of pasta for this amount of sauce.)

Add fresh basil and extra virgin olive oil to plate, if so desired.
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Butternut squash is high in vitamin A (beta carotene), potassium, magnesium, and fiber💚
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HOW TO ROAST BUTTERNUT SQUASH (HALVED)

Ingredients:

1. Butternut squash

2. Olive oil or vegan Butter

3. Salt and pepper

4. Fresh herbs (optional)

5. Brown sugar (optional)



(Preheat oven to 375 degrees F.)

1. Using a large, sturdy knife, cut your butternut squash in half lengthwise. (Be careful)

2. Scoop out the seeds and stringy bits from each half and discard (or save for roasting).

3. Transfer the butternut squash, cut-side up into a baking dish and brush with olive oil or melted vegan butter, coating the entire surface of the squash.

4. Season with salt and pepper and brown sugar (if desired).

5. Roast in the oven for approximately 45 minutes, or until soft, and fork-tender.

6. Remove from oven and allow to cool. Scoop flesh from the skin and enjoy plain or in your favorite recipes.
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GOURMET PINE NUT CASHEW SPREAD WITH FRESH HERBS

Ingredients:
1 package of mozzarella or chive Miyoko's
1/2 cup toasted pine nuts
1 tbsp Earth Balance Organic Whipped Spread (can sub grape seed oil.)
1 heaping tbsp of finely chopped fresh herbs - (Rosemary, oregano, basil)
1/2 tbsp dried savory herb
1 tsp pink salt
1 tsp nutritional yeast
2 tbsp raw agave

Method:
Open package of cheeze, and set aside inside a medium sized bowl.
Use a small to medium skillet and place on stove. Apply low heat. Add vegan butter or grape seed oil and pine nuts to warm skillet. Allow pine-nuts to achieve a golden brown color . Cooking time between 1 - 2 minutes to achieve this. Place skillet contents over the cheeze in bowl. Add the agave, herbs, salt, and nutritional yeast. Mix ingredients until everything is combined evenly throughout the cheeze spread. Serve immediately. Makes 4-8 servings. Stays fresh in airtight containers refrigerated for 2 weeks.

Excellent to add a gourmet touch to your favorite pastas and homemade pizzas. Serves as a luxurious antipasto (appetizer) to surprise your friends and family, they’ll never be able to tell it’s #vegan!
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This event was hosted by our good friend, founder of Adventures of Will, retreat host, vlogger, and real estate powerhouse, Will Edmond.

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This video was shot by Will Edmond, also a camera wiz, and Keyra Correa, aka humble vegan warrior. Edited by Keyra Correa.

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