Beet, Squash, and Kale Roast

The beets here in CA have been SOOOO good that I’ve been eating and cooking a lot of them… Namely roasting them with various combos.  Last night it was red beets, butternut squash, curly kale, along with red onion, rosemary, and jalapeno. Simple, but delicious. Served over rice is my strong recommendation!!!

You need:

1/2 small butternut squash, chopped

2 peeled beets, chopped

1/4 red onion,minced

1 sprig rosemary, minced

1/3 jalapeno, minced

About 1 cups chopped curly kale

1 spray of coconut oil to bottom of pan

1/4-1/2 cup water to steam

Preheat oven to 375F. Prep veggies and toss all in your roast pan with coconut oil. Pop in oven and roast about 10 minutes before stirring and adding 1/2 cup water. Proceed roasting until veggies reach desired tenderness, about 45minutes, stirring every 15min or so to keep kale moist.  Enjoy over steamed rice!! Soooo satisfiying!



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