Here's what you'll need:
1 small butternut squash, peeled and cubed
3 carrots, peeled and sliced into rounds
1 large onion, diced into large chunks
1 bunch asparagus, cut into thirds (bite sized)
Olive oil spray (I used my new Misto!)
Salt and pepper
1 cup frozen peas
3 tablespoons Smart Balance butter (or regular butter is fine)
1/3 cup whole wheat flour
1 cup fat free milk
1 cup vegetable broth
1 tablespoon chopped parsley
1 teaspoon thyme
5 sheets phyllo dough
Cooking spray
1. Preheat oven to 375 degrees.
2. Place butternut squash, carrots, onions, and asparagus on a baking sheet covered with foil. Spray with olive oil and sprinkle with salt and pepper.
3. Roast the vegetables for 30 to 35 minutes, until tender. After removing from the oven, pour the peas on top of the hot veggies.
4. Melt the butter in a large pot over medium heat. Add the flour and cook for one minute, whisking constantly. Slowly add the milk while continuing to whisk. Add the vegetable broth, parsley, and thyme along with salt and pepper to taste. Simmer until thickened, 3 to 5 minutes.
5. Stir the vegetables into the sauce. Add salt and pepper to taste. Pour the mixture into a 8x8 baking dish.
4. Melt the butter in a large pot over medium heat. Add the flour and cook for one minute, whisking constantly. Slowly add the milk while continuing to whisk. Add the vegetable broth, parsley, and thyme along with salt and pepper to taste. Simmer until thickened, 3 to 5 minutes.
5. Stir the vegetables into the sauce. Add salt and pepper to taste. Pour the mixture into a 8x8 baking dish.
7. Bake about 20 minutes, until the top is golden. Divide into four squares and serve immediately.
Adapted from Yummy Mummy Kitchen
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