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SunCafe’s Roasted Vegetables in Butternut Squash Coulis with Feta Cream

SunCafe’s organic chef, Ron Russell, creates an impressive butternut squash coulis with roasted vegetables and vegan feta cream on New Day New Chef Support + Feed edition.
Course: Main Course
Keyword: butternut squash, feta, plant-based chicken, roasted vegetables, vegan

Ingredients

Roasted Vegetables

  • 1 cup Zucchini
  • 1 cup Crimini Mushrooms
  • 1 cup Potatoes
  • 1 cup Brussels Sprouts
  • 1/2 cup  Onion
  • 1/4 tsp  Sea Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Cooking Oil
  • 1 tbsp  Italian Herb Mix

Butternut Squash Coulis

  • 3 cups  Butternut Squash
  • 2 tbsp  Garlic
  • 1/2 tsp  Olive Oil
  • 3/4 tsp Salt
  • 1 1/2 cups Coconut Milk or Oat Milk

Feta Cream

  • 2 cups Cashews
  • 1/4 cup Lemon Juice
  • 2 tsp Sea Salt
  • 4 Garlic Cloves
  • 1/2 cup water

Instructions

  • Place sliced squash on a baking pan and toss in oil.
  • Place garlic on top of squash and sprinkle with salt.
  • Bake at 400℉ until squash starts to brown around the edges and is somewhat soft all the way through (30-40 minutes).
  • Let cool for a minute.
  • Blend with milk until smooth.
  • Toss vegetables in oil and seasoning on a baking pan.
  • Bake at 400℉ until vegetables start to brown (about 15-20 minutes).
  • Keep vegetables warm in a pan.
  • Mix feta cream ingredients in a blender until smooth
  • Create a large pool of squash coulis on a plate.
  • Place roasted vegetables individually in coulis.
  • Drizzle or add dabs of feta cream around the plate.
  • Enjoy!