1/2 small butternut squash, washed, seeded, diced into 1/2" cubes w/ skin
2tbsgrapeseed or canola oil (for baking)
1/2 head of kale, sliced paper thin crosswise
1/2 head of Lacinto Kale, sliced paper thin crosswise
1tbseach, raw pumpkin seeds, ground flax seeds, crushed pecans
1 tbsfresh flat leaf parsley, chopped
2 carrots, diced small
sea salt and pepper to taste
gomasio for flavor (optional)
2 tbsfirst cold pressed EV olive oil
Preheat oven to 375 degrees.
Place the diced turnip, acorn and butternut squash in a large baking tray.
Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
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.
Add sea salt, gomasio and pepper to taste and serve warm.