Roasted Squash + Chestnut Sauté + Navy Bean Gravy

Rich and full of all the cozy Thanksgiving flavor we love. Sautéed chestnuts with leeks and parsnips. Roasted acorn squash. And the most flavorful vegan gravy. All made with pure, whole food ingredients for your holiday table.

1 small acorn squash
a knob of refined coconut oil
salt + pepper
1 tablespoon refined coconut oil
1 small parsnip, diced
1 medium leek, thinly sliced
1 cup cooked chestnuts, halved
1 tablespoon fresh rosemary leaves, roughly chopped
a few splashes of vegetable broth
salt + pepper to taste
1/2 yellow onion
2 cloves of garlic
scant 1 1/2 cups cooked navy beans (or one 15 ounce can)
2 cups vegetable broth
1 bay leaf
salt to taste (I used 1 teaspoon)

View the full recipe at Faring Well →