- 1 white onion, sliced
- 2 large golden beets, cubed (leave skin on)
- 1 medium sweet potato, cubed (leave skin on) – should yield 2 cups of cubes
- 1 acorn squash, cut in half, seeds removed (reserve!), peeled with a vegetable peeler and cubed
- 2 teaspoons grape seed oil
- ½ teaspoon ground cinnamon
- salt and pepper, to taste
- 1 large head kale, chopped
Garlic Maple Dressing
- 4 teaspoon apple cider raw vinegar
- 2 teaspoon maple syrup
- 1½ teaspoon Dijon mustard
- 3 small cloves garlic, minced
- 8 prunes, sliced
- Squash seeds
- Preheat your oven to 400F and set aside a baking sheet. No need to cover it with parchment or silicon baking mat.
- Drop sliced onion, beets, sweet potato, squash, oil, cinnamon, salt and pepper on baking sheet. Toss with hands until everything is coated. Give a good shake of salt and pepper and place in the oven.
- Roast for 30-35 minutes, rotating halfway through.
- When the veggies are about 2 minutes away from completion, remove from the oven, place the chopped kale on top. Return back to the oven.
- Meanwhile, combine dressing ingredients in a small bowl. Set aside.
- Remove the squash guts form the seeds. Place them in a frying pan with a dash of salt and pepper. Heat on medium-low heat. Roast until golden, stirring often.
- When veggies are done, transfer to a bowl, add dressing, prunes and toasted squash seeds. Serve it up!
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Squash – any type of squash could be used here. The cubes yielded about 2 cups.
Prunes – any type of dried fruit could be used here. Cranberry, raisins, dates, whatever.
Nutrition Information Per Serving
- Calories: 380
- Calories from Fat: 98
- Total Fat: 10.9
- Saturated Fat: 1.8 g
- Sodium: 135 mg
- Carbs: 70.1 g
- Dietary Fiber: 9.8 g
- Net Carbs: 60.3 g
- Sugars: 31.4 g
- Protein: 8.5 g