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Ingredients
US|METRIC
4 SERVINGS
- 3 butternut squash (medium, about 2 1/2 pounds or 1.1 kg each)
- olive oil (or avocado oil, optional)
- kosher salt (or sea salt, optional but recommended)
- 3 sprigs rosemary (each of, sage, and thyme)
- 1 cup farro (semi-pearled or pearled*)
- 2 2/3 cups vegetable broth (or water)
- 1 1/2 tsp. kosher salt
- 1/4 cup olive oil
- 1 large yellow onion (diced)
- 6 garlic cloves (minced)
- 4 Tbsp. all-purpose flour
- 15 oz. coconut milk (“lite”, can substitute unsweetened oat milk, cashew milk, or soy milk)
- 1 tsp. kosher salt
- freshly cracked black pepper (to taste)
- 1/4 tsp. nutmeg
- 1/4 cup nutritional yeast
- 1/2 cup vegan cheese (grated, optional****)
- 4 cups baby spinach
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