• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• Butternut Squash
• 3 medium butternut squash (about 2 1/2 pounds or 1.1 kg each)
• Olive oil or avocado oil (optional)
• Kosher salt or sea salt (optional but recommended)
• Farro
• A few sprigs each of rosemary, sage, and thyme
• 1 cup farro (semi-pearled or pearled)*
• 2 ⅔ cups vegetable broth (or water)
• 1 ½ teaspoons kosher salt**
• Cheesy Alfredo Sauce
• 1/4 cup olive oil
• 1 large yellow onion, diced
• 6 garlic cloves, minced
• 4 tablespoons all-purpose flour***
• 1 15-ounce can “lite” coconut milk (can substitute unsweetened oat milk, cashew milk, or soy milk)
• 1 teaspoon kosher salt
• Freshly cracked black pepper to taste
• 1/8 - 1/4 teaspoon nutmeg
• 1/4 cup nutritional yeast
• 1/2 cup grated vegan cheese (optional)****
• Spinach
• 4 cups baby spinach

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