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November 06, 2016
This recipe is a fabulous addition to your holiday menu or anytime! Plus with the addition of Grace's Mushroom Gravy, it will certainly wow the palette and surely leave you full and warm as you enjoy the company of family, friends, and other guests.
Serves 6, Cook time about 1 hour
2 medium carrots sliced
12-15 brussel sprouts cut in halves
3 medium potatoes cut in half then 1/4" thick slices
1 beet cut in half then sliced
1 large onion cut in half and sliced
1 yellow summer squash cut and sliced
1 tsp garlic powder
2 packets Vitality Broth
3 tbs. coconut oil, divided in half
1 Acorn squash cut in half, remove seeds
Squash (First prepare the squash)
Bake at 400 degrees
Put a couple of fork holes in squash
Bake acorn squash in baking dish face down in 1 " water
Cook for 40 minutes
Place acorn squash on a platter. Fill roasted vegetables in the squash and the remaining vegetables to fill the platter.
Preheat oven to 400 degrees
Add half the coconut oil to a large baking pan
Place onions first then potatoes, beets, carrots, squash, brussel sprouts
Sprinkle Vitality broth and garlic powder throughout
Add remaining coconut oil.
Cover with foil
Bake for 1/2 hour, toss again
Bake another 1/2 hour, remove foil. Cook another 5- 10 minutes to slightly golden.
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