#MeatlessMonday - Butternut Squash with Mushroom Gravy #vegetarian

Butternut Squash with Mushroom Gravy

Ingredients 

1 large butternut squash, about 3 lb.
4 tablespoons of clarified butter
6 garlic cloves, minced
1 cup coconut milk

16 oz. mushrooms, sliced
2 tablespoons of nutritional yeast
½ tablespoon of fresh rosemary, finely chopped
1 tablespoon flour
salt and pepper to taste

Instructions

Halve an unpeeled butternut squash, remove seeds and place both halves face down on a cookie sheet sprayed with cooking oil. Roast in a 450-degree oven until soft, about 35-40 minutes.

In a large skillet on medium high heat add 2 tablespoons of the clarified butter and minced garlic. Sauté the garlic until lightly browned. Add the sliced mushrooms and sauté for about 5-6 minutes until they are soft and begin releasing their juices. Add the rosemary and nutritional yeast. Stir in ¾ cup of the coconut milk. Reduce the heat to low and continue to cook for another 2-3 minutes. Remove about 3 tablespoons of broth and whisk in the one tablespoon of flour. Whisk mixture back into gravy. Season with salt and pepper. Simmer until thickened.




Once the squash is cooked, carefully remove the skin. In a bowl, mash squash with 2 tablespoons of clarified butter and leftover 1/4 cup of coconut milk. Salt and pepper to taste.

Serve the mashed squash with mushroom gravy on top.