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Roasted Butternut Squash Pesto with Miracle Rice
Try this vegan meal that incorporates great flavor from butternut squash, coconut oil, rosemary, and cashews!
March 18, 2019
~1 min read
Teri Market
Try this vegan meal that incorporates great flavor from butternut squash, coconut oil, rosemary, and cashews! Thanks to our fan, @the_vegan_mouthgasm on Instagram for this delicious plant-based meal!
"This was a total mouthgasm! Rosemary roasted butternut squash pesto with Miracle Rice."
Miracle Rice Butternut Squash Rosemary Salt Pepper Coconut Oil Nutritional Yeast Raw Cashews Water
DIRECTIONS:
1. Pre-heat oven at 375.
2. Rinse Miracle Rice for 10-15 seconds, and then boil for 2 minutes. Drain. Place Miracle Rice in a naked pan over med heat and dry out till all water is absorbed. Set aside.
3. Peel, deseed, and cut squash into cubes. For easy peeling, Boil squash till slightly softened. Split down the middle, and then deseed, peel, and cut into chunks.
4. Season squash by coating with coconut oil and add rosemary, salt, and pepper. Bake/roast in the oven for 40 min.
5. Place squash in a blender with water, nutritional yeast, and cashews. Blend till smooth.
6. Place mixture in a bowl and fold in Miracle Rice. Also flavors to absorb into rice for 5 minutes.
Jonathan Carp, MDAutomated assistant · grounded in his teaching
These answers are grounded in Jonathan Carp, MD's teaching — not live medical advice. Ask about the noodles, your blood sugar, or how they fit your day.
butternut squash · fall flavors · jar meal · miracle rice · pesto · squash · the_vegan_mouthgasm · vegan · vegan keto · vegan recipeMiracle Noodle
butternut squash · fall flavors · jar meal · miracle rice · pesto · squash · the_vegan_mouthgasm · vegan · vegan keto · vegan recipeMiracle Noodle
