Ingredients:

1 medium butternut squash peeled, seeded and chopped into ½” cubes

1 large red beet peeled and chopped into ½” cubes

3 T. grapeseed or olive oil

1 t. kosher salt, more to taste

2 t. ground cinnamon

1 T. pure maple syrup, more to taste

For Serving:

Zest of 1 orange (optional)

Dried oregano

Toasted walnuts

Pistachios

Method:

Preheat oven to 400° F.

Place squash and beets in a mixing bowl and add oil, salt, cinnamon, and maple syrup. Toss well using your hands until evenly coated.

Lay vegetables out on a large baking sheet (or two smaller) in a single layer. Roast for 40 to 50 minutes, stirring once half-way through roasting.

Place oven on broil setting for 3 to 5 minutes to brown the vegetables a bit. Remove from oven and sprinkle with dried oregano, orange zest, and additional salt/maple syrup if desired. Serve garnished with toasted walnuts and pistachios.

Servings: 4-6

Recipe source: theroastedroot.net

Ingredients:

2 T. oil for frying, divided

4 chicken thighs

1 large onion, sliced

1-2 garlic cloves, peeled and crushed

1 red pepper, deseeded and chopped into bite-sized pieces

2 large carrots, peeled and finely diced

1 t. garam masala

2 t. curry powder, whichever strength you prefer

1 t. chili powder

¾ c. basmati rice

2½ c. chicken stock

To Serve:

Small handful raisins or chopped dried apricots

Handful toasted flaked almonds

Plain yogurt

Fresh cilantro or parsley, chopped, to serve (optional)

Method:

In a large frying pan, heat 1 tablespoon of the oil and fry chicken thighs on both sides for 2-3 minutes until browned. Remove from pan and keep warm to one side.

Add remaining oil and onion to pan. Sauté gently for 4-5 minutes; add garlic, peppers, and carrots. Sauté gently for another 4-5 minutes, until just softening. Stir in garam masala, curry and chili powder.

Return chicken to pan with rice, stock, and dried fruit. Stir well, bring to a boil, reduce heat and simmer for about 20 minutes, stirring occasionally, or until chicken and rice are cooked through and stock is absorbed. (Add a little more stock or water if it starts to stick to bottom of the pan.)

Leave the dish to stand for a few minutes, then serve topped with toasted flaked almonds, yogurt, and chopped herbs if using.

Servings: 4

Recipe adapted from: riverford.co.uk.com

Ingredients:

2 medium red beets

2 medium gold beets

4 medium heirloom tomatoes, sliced

½ c. halved cherry tomatoes

To Serve:

¾ c. goat cheese crumbles

3 T. finely chopped fresh parsley

2 T. finely chopped fresh mint leaves

⅓ c. lightly toasted pine nuts

Extra virgin olive oil

Aged Balsamic vinegar

Salt & pepper to taste

Method:

Preheat oven to 375°F. Place beets on a foil-lined baking sheet. Roast beets until fork tender, about 45-60 minutes. Cool to room temperature, peel and slice.

Arrange beets and tomatoes on a platter, then sprinkle goat cheese crumbles, parsley, mint, and pine nuts on top. Drizzle with olive oil and balsamic vinegar. Season liberally with salt and pepper, serve at room temperature.

Servings: 4

Recipe adapted from: italianfoodforever.com

Ingredients:

4 c. butternut squash cubed (about 1 small squash)

3 red sweet peppers, halved and seeded

1 large onion, cut into chunks

6 garlic cloves, peeled

2 T. extra virgin olive oil

1 t. paprika

1 t. sea salt

½ t. cinnamon

¼ t. crushed red pepper flakes

⅛ t. ground black pepper

2½ c. chicken broth, bone broth, or vegetable broth

½ c. full-fat coconut milk

OPTIONAL: shredded parmesan, parsley, microgreens, bacon, pumpkin seeds, spices, coconut milk, and/or yogurt for garnish

Method:

Preheat oven to 400°F, and line a large baking sheet with parchment paper.

Add butternut squash, peppers, onion, and garlic to baking sheet, and drizzle with olive oil.

Sprinkle with paprika, salt, cinnamon, crushed red pepper flakes, and ground black pepper; toss together to coat evenly. Roast for 40 minutes until tender, stirring halfway through.

Cool for 5 minutes, then add all vegetables to a blender along with broth and coconut milk. Blend until smooth and creamy.

Transfer to a Dutch oven or a stockpot, simmer at medium low heat on the stovetop for 15 minutes while stirring occasionally. Add more broth if you want a thinner consistency.

Remove from heat and taste to adjust seasoning. Serve hot, topped with desired garnishes.

Servings: 4

Recipe adapted from: whatgreatgrandmaate.com

Ingredients:

1 small celery root (about 12 oz), trimmed, peeled, and cut into matchsticks (2 c.)

1 Granny Smith apple, cut into matchsticks (2 c.) (or other firm, slightly tart apple)

¼ c. plus 1 T. fresh apple cider

2 t. sugar

2 t. Dijon mustard

2 t. chopped fresh flat-leaf parsley

salt, pepper, to taste

Method:

Combine all ingredients in a bowl and toss. Let stand for 30 minutes before serving. Taste and adjust seasonings.

Servings: 4

Recipe adapted from: marthastewart.com

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