ROASTED BUTTERNUT SQUASH MEDLEY

Pair with a Pomegranate Sparkling Probiotic Drink.

INGREDIENTS

  • 1 butternut squash peeled and cut
  • 1 large onion
  • 1 head of radicchio
  • Avocado oil
  • 1/4 cur of parsley
  • 1/4 cup of grated parmesan
  • 1 tablespoon balsamic vinegar
  • Pinch of paprika
  • 1/2 teaspoon brown sugar
DIRECTIONS

  1. Cut the squash. Remove, wash, and dry seeds.
  2. Cut the onion and radicchio into wedges. Toss with
    squash, olive oil, and brown sugar.
  3. Roast the mix until edges caramelize, turning the
    radicchio and onion once. As a guideline, roast
    radicchio for 25 mins, onions for 35 mins, and
    squash for 45 mins (do not turn).
  4. Dry squash seeds and toast them in an oiled pan
    until browned. Salt and paprika to taste.
  5. Chop the radicchio and onion and add squash to a
    large bowl. Add seeds, parsely, and black pepper to
    taste. Drizzle with balsamic vinegar. Serve with
    shredded parmesan
MORE TO EXPLORE