Creamy Vegetable Bowls

 

The weather’s changing which means I like my casseroles. Does the word “casserole” sound dated? I don’t know. What I do know is that this is good. It’s interesting, it’s very creamy and has a hint of sharp cheddar taste to it – but it’s dairy free!

Enjoy, LiveFitters!

Ingredients

  • 1-1.5 lbs cooked meat (I’ve made this twice-first time with ground Italian pork, second time with rotisserie chicken)
  • 1 acorn squash, cooked and scooped out
  • 1 medium yam, peeled and cooked
  • ¼ – ½ cup coconut milk
  • 1/4 grass fed butter
  • 1 tbsp thyme
  • 1 tsp. garlic salt
  • 1 small onion, chopped
  • 2-3 cups of veggies, cut into bite sized pieces and cooked al-dente
    • your choice – last time, I used a mixed bag of frozen peas, green beans and carrots, plus extra peas; I’ve also used cauliflower, broccoli and carrots – get crazy and use any hearty veggie you’ve got.
  • Salt and pepper to taste

How to:

  1. After the squash and tater have cooled, place those two items through the garlic salt in a food processor and blend until smooth. You may need to add a bit more coconut milk – you don’t want it ‘soupy’, just creamy. Set aside.
  2. Place your veggies in a microwave safe bowl with a bit of water, covered with plastic wrap. Cook until al dente – we don’t want them overcooked now because they will cook more in the oven later.
  3. Mix the veggies and squash creamy goodness together in a casserole dish. Cook on 375 for 40 minutes or until heated through the middle.

This is a GREAT make ahead dish. I made this on Sunday and had on Monday night. PERFECT also for leftovers. If you cook it at a later date, you may need to cook it for longer. Check at 50 minutes.

 

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