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."
Recipe by @the_vegan_mouthgasm on Instagram
Recipe by @the_vegan_mouthgasm on Instagram
INGREDIENTS:
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.
