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Baked Vegetable, Aka "my Festive" Pasta

Preheat oven to 400 degrees. While waiting for oven to preheat, boil water in a tea kettle. Once boiling, pour water over 1 cup sun dried tomatoes and let tomatoes soak for 30 minutes. While tomatoes are soaking, peel and cube squash. Place them in a baking sheet lined with parchment paper. Sprinkle with salt, pepper, and herbs de Provence. Drizzle with 4 tbsp coconut oil and mix with your hands t. . .

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Servings: 4

Prep Time: 00:50

Cook Time: 00:25

Main Ingredients

2 pounds butternut squash, diced

5 tbsp coconut oil, melted

himalayan sea salt, to taste

ground black pepper, to taste

1 tbsp herbs de provence

1 cup sun dried tomatoes, soaked, rinsed, drained, chopped

1 cup frozen pepper strips

1 cup frozen green beans

1/2 cup frozen green peas

2 cloves garlic, minced

1 1/2 cups brown rice pasta, precooked if needed

1/2 of one can unsweetened canned coconut milk

nutritional yeast, for serving

Preparation

1Preheat oven to 400 degrees. While waiting for oven to preheat, boil water in a tea kettle. Once boiling, pour water over 1 cup sun dried tomatoes and let tomatoes soak for 30 minutes.

2While tomatoes are soaking, peel and cube squash. Place them in a baking sheet lined with parchment paper. Sprinkle with salt, pepper, and herbs de Provence. Drizzle with 4 tbsp coconut oil and mix with your hands to combine. Spread squash out so it is all one layer. Bake for 17 minutes, remove from oven. Stir and place back into oven for another 17 minutes until squash is roasted, soft, and golden. Remove from oven and let cool. Turn oven temp down to 350 degrees.

3While squash is roasting, rinse and drain tomatoes. Roughly chop tomatoes. Set aside. Heat remaining 1 tbsp coconut oil over medium heat. Add in frozen peppers, peas, green beans, and chopped tomatoes. Allow 3-6 minutes for veggies to cook before adding in minced garlic. Stir to combine. Shut off heat.

4If you need to precook your pasta, please do so per your instructions. I put the pasta in cold water in a medium soup pot. I placed the pot over high heat. I allowed water to come up to a boil, and I promptly cut off heat to let pasta sit and precook for 3-5 minutes.

5While pasta is precooking, shake your can of 13.5 ounce coconut milk incredibly well. Open can of milk, and pour one half of the contents into a large glass bowl. If it's got some chunks, it's okay. The hot squash will melt the coconut cream and it will become smooth. Add roasted squash to coconut milk. Add a bit of salt and pepper and stir to incorporate. Squash mixture will be thick and chunky.

6Drain pasta. Add precooked pasta to sundried tomato and pepper mixture. Stir to combine. Then, add pasta and veggies to squash/coconut milk mix.

7Pour into large rectangular baking dish (I used 9 X 13 Pyrex pan). Bake at 350 degrees for 25 minutes, until edges are crispy and golden.

8To serve, scoop it out of your glass dish into a bowl. If you so desired, you can sprinkle with nutritional yeast before serving. You could also serve this over additional roasted veggies, over avocado, or even over salad greens! Enjoy this festive dish.

Additional Notes

If you'd like a smoother sauce, blend butternut squash and coconut milk in a blender or food processor. I prefer my pasta thick and hearty, so I just hand mixed. Add whatever veggies you have on hand or would like to use.

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