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Thursday, August 7, 2014

Oven Baked Root Vegetables with Butternut Squash


Most all of us clean eaters eat sweet potatoes at least once a week, right? But how about other root vegetables like turnips and rutabagas or even the baby favorite, butternut squash? Why not include those too? Before you turn your nose up at them, the flavor mix from baking them in the oven, along side your sweet potatoes is divine! Here's how to do it:

Oven Baked Root Vegetables and Butternut Squash

4 medium-size sweet potatoes (approx 1.5 lbs), cubed
4 medium-size turnips (approx 1 lb), peeled and cubed
2 rutabagas (approx 1 lb), peeled and cubed
1 butternut squash (approx 1 lb), peeled and cubed, seeds removed
1 TBSP coconut oil, melted
1 TBSP garlic powder
1 TBSP sea salt
1 TBSP onion powder
1 TBSP black pepper

1. Preheat oven to 375 degrees.
2. Place sweet potatoes, turnips, rutabagas and butternut squash in a large mixing bowl.
3. Add coconut oil to bowl and stir to coat root vegetables and squash.
4. Begin adding spices one by one, stirring to combine before adding another spice. 
5. Spread vegetable/squash mixture on a large baking pan (or two if you need more room). 
6. Bake for approximately 45-55 minutes, until vegetables are soft and tender to the touch.

Get those veggies in!


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