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Orange Veggie Mix Up
˝ butternut squash
1 sweet potato
5 baby carrots, sliced
˝ orange bell pepper, diced
˝ cup pumpkin, diced
1 cup organic low sodium chicken stock
1 cup water
1 tsp. olive oil
Preheat the oven to 400 degrees F. Brush flesh side of butternut squash and place flesh side down in glass baking dish. Bake for 45 minutes.
In a pan, sauté carrots and bell pepper for 4 minutes. Add sweet potato and pumpkin. Continue until potato is beginning to turn brown. Add chicken stock and water. Simmer covered but cracked open for 20 minutes until potato is fork tender.
Scrap flesh of butternut squash into a food processor. Add carrots, bell pepper and pumpkin into a food processor. Begin to blend adding liquid little by little until the correct consistency is met.
