2 cups of butternut squash, cut into bite size pieces
1 large carrot, sliced into match sticks
Celtic Sea Salt
Preheat oven to 350 degrees. Make the mushroom leek sauce. Simmer 2 cups of mushrooms,1 large leek, sliced in water for 5 minutes. Add herbs to include ½ teaspoon thyme,1/2 teaspoon, rosemary, with 1 tablespoon kudzu and 1 tablespoon tamari for taste. When complete, in a casserole dish, place the string beans on the bottom, then spread the almonds on top. Add the squash, then place the carrots on top. Pour the mushroom leek sauce over the vegetables. Bake the casserole for 45 minutes, or until the vegetables are tender.