Zubereitung

1. 1

   Casserole dish (12x9 inches)

2. 2

   Preheat Oven to 400 degrees F

3. 3

   In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.

4. 4

   Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.

5. 5

   Coat vegetables with hands for even coating of oil and seasoning.

6. 6

   Roast in the oven for 30 minutes.

7. 7

   When done, remove from oven and reduce heat to 350 degrees F.

8. 8

   Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.

9. 9

   In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.

10. 10

    Lower heat to medium.

11. 11

    Add coconut milk, almond milk, all seasonings, whisk until smooth.

12. 12

    When you begin to see bubbles form quickly whisk in the arrowroot mixture.

13. 13

    Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.

14. 14

    Set aside.