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Creamy Fall Vegetable Bake

fall veggie bake.jpg

Ingredients⁠

  • 3 cups Butternut Squash (peeled, chopped into 1/2-inch pieces)

  • 3 Parsnip (medium, peeled and chopped into 1/2-inch pieces)

  • 1 Sweet Potato (peeled and chopped into 1/2-inch pieces)

  • 1 Carrot (large, peeled and chopped into 1/2-inch pieces)

  • 1 Yellow Onion (chopped)

  • 1/4 cup Water

  • 3/4 cup Canned Coconut Milk (full fat)

  • 3 Garlic (cloves, minced)

  • 2 tsps Nutritional Yeast

  • 1 tsp Sea Salt

Preheat the oven to 400ºF (204ºC)

Add the chopped vegetables to a baking dish and toss to combine.

 

Add the remaining ingredients to a jar with a lid and shake well. Pour the mixture over the vegetables and carefully stir to incorporate.

 

Cover the baking dish and bake for 45 to 50 minutes or until the vegetables are very tender.

 

Remove from the oven and let cool slightly before serving. Enjoy!

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Jenny Fowler - Certified Nutrition Consultant

(415) 717-7470 - San Carlos, CA

www.jennyfowler.com

I am not a doctor. The information on this website should not be considered medical advice and is not intended to treat, diagnose, prevent or cure any conditions, physical or otherwise. Information provided on this website has not been reviewed or approved by any federal, state, or local agency or healthcare group. Opinions expressed are solely those of the author and do not represent any particular individual or professional group.

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