Ingredients

½  C Vegetable oil

1 head cauliflower – ½” thick sliced

1 head broccoli – ½” thick sliced

½  C Carrots   peeled and medium dice

½  C Turnips  peeled and medium dice

½  C Parsnips  peeled and medium dice

 ½  C Rutabagas  peeled and medium dice

½  C Sweet potato  peeled and medium dice

½  C Beets (red and/or gold) peeled and medium dice

½  C Brussel sprouts – quartered

½ C Cremini Mushrooms quartered

1/2 C Quinoa 

3T Farmhouse Poultry Spice

2t Salt

1 Butternut Squash peeled and cleaned (reserve seeds)

1 ½ C vegetable stock

Preparation

Stove top

1. Preheat the oven to 400 degrees.

2. Blend salt, poultry spice and oil. 

3. Toss vegetables (except mushrooms) in oil and lay on a sheet pan. 

4. Cook vegetables in the oven for 10 minutes (stir after 5 minutes).

5. Add mushrooms to cook for the last 3 minutes.

6. Cut butternut squash into ½” slices and cover in a saucepan with vegetable stock and 1t salt. Cook over medium heat until  tender.

7. Strain squash and use a food processor or blender to puree until smooth.

8. Bring ¾ C of vegetable stock or water to boil. Stir in 1t of Farmhouse Poultry Spice, pinch of salt, and quinoa.  Simmer for 8 minutes. Cover the pot and fluff with a fork.

9. Lightly salt broccoli and cauliflower steaks. Add ½ T of oil to a saute pan over medium heat, and lightly brown both sides. 

10. Spoon puree onto plate. Mix quinoa and roasted vegetables together. Place broccoli and cauliflower on the plate and top with roasted vegetables. 

Suggestions

• Serve with toasted butternut squash seeds and Parsley Pesto.