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Creamy Fall Vegetable Bake

A warm vegetable dish with beautiful fall colors!

Serves: 6, Prep Time: 15 minutes, Total Time: 1 hour.


  • 3 cups butternut squash (peeled, chopped into ½ inch pieces)

  • 3 parsnip (medium, peeled and chopped into ½ inch pieces)

  • 1 sweet potato (peeled and chopped into ½ inch pieces)

  • 1 carrot (large, peeled and chopped into ½ inch pieces)

  • 1 yellow onion (chopped)

  • ¼ cup water

  • ¾ cup canned coconut milk (full fat)

  • 3 garlic (cloves, minced)

  • 2 tsp. Nutritional Yeast

  • 1 tsp. sea salt


  1. Preheat the oven to 400°F.

  2. Add the chopped vegetables to a baking dish and toss to combine.

  3. Add the remaining ingredients to a jar with a lid and shake well. Pour the mixture over the vegetables and carefully stir to incorporate.

  4. Cover the baking dish and bake for 45 to 50 minutes or until the vegetables are very tender.

  5. Remove from the oven and let cool slightly before serving. Enjoy!

Chef's Tip: More Flavor: Add herbs like parsley or thyme. Use vegetable broth instead of water.

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