Page 19 - Winter e-book

Ingredients:
• 1 10-ounce package frozen butternut squash • ½ teaspoon sea salt
• 3 tablespoons coconut oil, divided • 1 pound tomatoes, diced
• 1 medium yellow onion, chopped • Pinch of sugar (to cut acidity of tomatoes)
• 2 garlic cloves, minced • 3 pounds zucchini

• 1 sprig fresh Rosemary (optional) • 1 drop Rosemary oil
• ½ cup full-fat canned coconut milk • Freshly-ground black pepper to taste
• ½ cup vegetable broth

Instructions: -Preheat oven to 375° F.
-Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash
on sheet pan, trying to keep pieces separated. Roast for 30–45 minutes or until squash is
tender and can easily be pierced with a fork. Let cool.. While squash is cooling, spiralize
the zucchini.
-Add one tablespoon of coconut oil in a pan over medium heat. Add the onions and
garlic and saute for three to five minutes, until onion is translucent and garlic is fragrant.

Add the sauteed garlic and onions, rosemary, Rosemary essential oil, coconut milk,
broth, and salt to the blender.
-Blend until smooth. Add the remaining tablespoon of coconut oil to a large pan. Add the
tomatoes and saute for about two minutes. Add the spiralized zucchini and cook for
about three minutes, until zucchini is almost tender. Add the sauce to the pan and
continue to cook until sauce is hot and zucchini is tender. Garnish with freshly-ground
black pepper and serve hot.