1 large winter squash (carnival, 3-4 delicata, acorn, or curry), cut, seeded and cubed
1 medium yellow onion, coarsely chopped
3 cloves of garlic, finely chopped
4 beets, cubed and beet greens, coarsely chopped
3 carrots, sliced into half moons
1 lb. potatoes, cubed
3 Tbsp Julia’s Good Medicine Rosemary Olive Oil
1-2 tsp fresh or dry thyme leaves
1 tsp fresh or dry rosemary
2 tsp Julia’s Good Medicine Native Detox Herbal Sea Salt
1 tsp Julia’s Good Medicine Coriander Onion Pepper
1/3 cup Julia’s Good Medicine Fennel Fig Balsamic Vinegar
1/3 cup vegetable broth
½ cup feta cheese (optional)
1 Preheat oven to 400F.
2 Scrub potatoes, carrot and beets before cutting into cubes.
3 Take beet greens and wash them to serve on top of root bake.
4 Remove the seeds from the squash and set in bowl with salt water to be roasted later.
5 Toss roots and squash in a bowl with herbs, salt, pepper, oil, vinegar, and broth. Add more oil if not moist enough.
6 Put the mixture into a 12 x 15 inch roasting pan and roast until tender when pierced with a fork (about 40-50 minutes). Stir occasionally while in oven.
7 Let cool and add feta cheese crumbles and washed beet greens if desired.
**While oven is still hot: Strain squash seeds from salt water. Add Julia’s Good Medicine Herbal Sea Salt and Juniper Elder Pepper Grinder, 2 Tbsp of olive oil. Bake for about 30 minutes, stirring occasionally. Eat as a snack or on top of salad.