3 tbs coconut cream
1/2 white onion
1 container grape tomatoes
1 whole cauliflower
fresh thyme sticks
1 whole butternut squash
Optional: This dish can be edited to your liking! Add any other veggies and herbs!
Preheat oven to 400.
Chop all veggies and spread in a 9x13 greased pan. Do not add the coconut cream yet.
Roast at 400 for 1+ hours. I've let this pan roast for as long as 3 hours on lower heat, but if you only have 1 spare hour, then this is perfect.
Remove from oven. Take herbs (in this case, thyme) off the stem. Add all ingredients to a blender and blend on high. Add room-temperature coconut cream to the blender, and continue blending until smooth.
Serve immediately! Top with more melted coconut cream and pumpkin seeds.