3 cups Butternut Squash (peeled, chopped into 1/2-inch pieces)
3 Parsnip (medium, peeled and chopped into 1/2-inch pieces)
1 Sweet Potato (peeled and chopped into 1/2-inch pieces)
1 Carrot (large, peeled and chopped into 1/2-inch pieces)
1 Yellow Onion (chopped)
1 cup Water
3/4 cup Organic Coconut Milk (full fat, from the can)
3 Garlic (cloves, minced)
2 tsps Nutritional Yeast
1 tsp Sea Salt
Preheat the oven to 400ºF (204ºC)
Add the chopped vegetables to a baking dish and toss to combine.
Add the remaining ingredients to a jar with a lid and shake well. Pour the mixture over the vegetables and carefully stir to incorporate.
Cover the baking dish and bake for 45 to 50 minutes or until the vegetables are very tender. Remove from the oven and let cool slightly before serving. Enjoy!