Summer produce meets fall flavor in this easy, healthy recipe. It is infused with Rosemary oil, which is helpful for boosting energy, reducing nervous tension, and aiding digestion and internal organ function.* This makes for one comforting dinner that will leave you feeling satisfied and energized.
Prep Time:1 hour
Cook Time:10 min
1 10-ounce package frozen butternut squash
3 tablespoons coconut oil, divided
1 medium yellow onion, chopped
2 garlic cloves, minced
1 sprig fresh Rosemary (optional)
½ cup full-fat canned coconut milk
½ cup vegetable broth
½ teaspoon sea salt
1 pound tomatoes, diced
Pinch of sugar (to cut acidity of tomatoes)
3 pounds zucchini
1 drop Rosemary oil
Freshly-ground black pepper to taste
Essential Oil Spotlight
Rosemary is an aromatic, evergreen shrub whose leaves are frequently used to flavor foods such as stuffings, pork, roast lamb, chicken, and turkey.
Along with its culinary applications, Rosemary has many benefits. Rosemary supports healthy digestion* and internal organ function.*
Long revered by experts, Rosemary was considered sacred by the ancient Greek, Roman, Egyptian, and Hebrew cultures. Rosemary’s herbaceous and energizing scent is frequently used in aromatherapy.
Taken internally it helps to reduce nervous tension and occasional fatigue.*
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Let us know what you think to this recipe in the comments below. Would you change or add anything?