I'm all for trying new ways to get my vegetables in, and What'sGabyCooking made this recipe look so good and so easy on her weekly Snapchat episode. It was definitely easy, and for vegetables it wasn't bad at all! I made it as an entree but to me, it's really more of a side dish. Full of flavor with the shallot, red pepper, and an entire head of garlic you may need to test it out!
Ingredients:
Head of garlic (cut in half)
Shallot (cut in half)
2 large/medium carrots
1 Red pepper (deseed and cut in half)
Butternut Squash (cut into 1/8 slices)
2 Cups Chicken Broth
1 Cup cream or milk
*bacon topping optional
Instructions:
1) Throw all your vegetables on a pan and roast at 425 degrees for 40 minutes. You can leave the skins on the squash, shallots, and garlic bc when you take it out of the oven it will be soft and just fall off.
2) Place the vegetables (don't put in the shallot, garlic, and squash skins) , cream, and broth in a blender and purée for a few minutes.
3) Add it to a pot on the stove and simmer until all warm again. Serve with bacon crumbles!
