Prep time: 30 minutesPrep notes: Cooking time: 20 minutesYields: 6 peopleIngredients: 1 large purple turnip, washed, diced into 1/2" cubes w/ skin1/2 acorn squash, washed, seeded, diced into 1/2" cubes w/ skin1/2 small butternut squash, washed, seeded, diced into 1/2" cubes w/ skin2 tbs. grapeseed or canola oil (for baking)1/2 head of kale, sliced paper thin crosswise1/2 head of Lacinto Kale, sliced paper thin crosswise1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans2 tbs. dried cranberries1 tbs. fresh flat leaf parsley, chopped2 carrots, diced smallsea salt and pepper to tastegomasio for flavor (optional)2 tbs first cold pressed EV olive oil
Directions: 1. Preheat oven to 375 degrees. 2. Place the diced turnip, acorn and butternut squash in a large baking tray. 3. Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper. 4. Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil. 5. Add sea salt, gomasio and pepper to taste and serve warm.Notes: Credit: Courtesy of Amanda Andruzzi...