The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
White Beans with Butternut Squash Puree and Roasted Veggies
Per Serving:
150 g butternut squash puree
150 g veggies (cauliflower, broccoli, cabbage tossed in oil, salt, pepper, and nutritional yeast)
1/2 c white beans
Equipment needed: 1-2 sheet pans
Preheat your oven to 425.
When your oven reaches 425, put the veggies on a sheet pan and into the oven. If you have 3-4 servings you may want to use 2 sheet pans so the veggies aren't crowded. Set a timer for 15 minutes. (Please note that 1 servings may take only 10-12 minutes depending on how hot your oven runs.)
Once your puree has warmed through and after your veggies and beans come out of the oven you can plate everything up. From start to finish this dinner takes less than 20 minutes. Enjoy!
When your timer has 2 minutes remaining, turn off the heat and add the beans. The heat from the oven will be hot enough to warm the beans without drying them out. While you are waiting for the veggies and beans to finish, you can warm up the puree in the microwave or on the stove in a small pot.
