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How to cook cucumber eggplant w a butternut squash sauce

Cook Cucumber Eggplant W a Butternut Squash Sauce

6
STEPS
INGREDIENTS

Cut everything up

Seasoned with paprika grape seed oil and garlic salt. Set oven to 350

Seasoned with paprika grape seed oil and garlic salt. Set oven to 350

Toss the butternut squash, a teaspoon of garlic, a tsp aminos, a tsp of the grape seed oil, a pinch of garlic pepper and blend till paste

When done blending, pour into sauce Pan. Add a soy milk for Desired thickness

Soy milk for thickness and a teaspoon on applecider vinegar for taste

Soy milk for thickness and a teaspoon on applecider vinegar for taste

Leave in the oven for 10 min or longer for desired texture (I don't like it too soft)

Leave in the oven for 10 min or longer for desired texture (I don't like it too soft)

Plate and serve

  • Eggplant
  • Cucumber
  • Red onions
  • Butternut squash
  • Garlic
  • Green onions
  • Coconut aminos seasoning sauce
  • Grapeseed oil