Sunburst Squash and Basil Alfredo
By
Laura Moore
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 2 cups coconut milk
- 1 Tbsp. Coconut Oil
- 1 medium Yellow Onion, diced
- 2 heaping Tbsp. Almond butter
- 1 lb Sunburst Squash, chopped
- 1/4 cup Basil, finely chopped
- 1 cup Carrots, chopped
- 1/4 cup Parmesan
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Directions:
1)Place a medium or large frying pan over medium-high heat. Add the oil to the hot pan, add onions and sauté for 5-6 minutes, just until they begin to brown.
2)Add the squash and carrots, and continue to sauté for another 3-4 minutes, stirring often. Add one cup of the milk, lower heat to a low simmer, and let sauce reduce into a thick paste.
3)Meanwhile, whisk the almond butter into the remaining cup of milk, and add to the sauce, mixing in well. This will thicken within a few minutes over very low heat.
4)Stir in the chopped basil and parmesan, turn heat off, cover with lid, and let sit on the warm burner for a few minutes.
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