CONTRIBUTED BY: ELAINE MUIR
EQUIPMENTChopping knifeRoasting pan with lid
INGREDIENTS1 Yukon Gold potato1 c butternut squash1 c cooked mushrooms 1 c sweet potato1 c summer or winter squashesCoconut oil (92˚F)Pickling salt and pepper
Optional:1 small onion3 cloves of garlic, crushed
PREPARATION AND COOKING TIME
Set the oven to 350°F/180°C. Wash, peel and chop vegetables into large chunks. Preparation time: 30 minutes. Mushrooms 1-3 hours.
see BASIC MUSHROOM PREPARATION recipe
Cooking time: 45 minutes to bake and then 10 minutes to roast.
Place all chopped vegetables into a roasting pan.
Drizzle coconut oil to cover all vegetables.
Sprinkle salt and pepper to taste.
Roughly mix the vegetables with your hands to cover all pieces with oil, salt/pepper.
Place a cover onto the roasting pan.
Place into the oven and bake for 45 minutes or until the potatoes are cooked through, then remove any remaining liquid with a spoon.
Reset the oven to 425°F/220°C and remove the cover from the roasting pan.
Watch carefully to not char the vegetables, but you are looking for a slight browning.
Remove and serve.
YIELD: Serves 3-4.
SERVING SUGGESTION: Serve with some protein, like milk or meat, and dessert, or enjoy with a fried egg and juice.
STORAGE SUGGESTION: Eat immediately. Can be stored in the fridge, but the potatoes do not reheat very well.