ROASTED VEGETABLES WITH CHIPOTLE CREAM

By Sube

Ingredients

• CHIPOTLE CREAM:
• 1 Butternut Squash, cut into cubes
• Zucchini, cut into cubes
• 1 Red Pepper, cut into cubes
• 1 can Red Kidney beans, drained and rinsed
• Olive oil
• Oregano
• Cumin
• Greek Yogurt
• 1 chipotle pepper, cut into small cubes with seeds
• Juice of 1 lime
• 1/2 teaspoon Agave syrup

Preparation

Step 1

Mix all the vegetables and mix all the seasoning.

Bske at 425 degrees for 30 minutes.

For the chipotle cream, mix everything in a blender.