This is a nourishing recipe ideal for late fall and winter when you want something a little warming. Experiment! Switch out the root veggies or greens for things you like or let your taste buds expand by trying something new.
- 1 onion
- 3-4 Minced garlic cloves
- 1/2 Butternut squash-peeled and cubed
- 1 sweet potato-any variety
- 1-2 parsnips-cubed
- Minced jalapeno
- Basil leaves chopped
- 2 cups chopped swiss chard, kale, or collards
- Saute the onion and garlic in ghee, coconut oil, or plain water.
- Add the remaining ingredients through the jalapeño and 1/2 cup water.
- Cover and cook over medium heat for 30-40 minutes until the squash and sweet potato are soft.
- Watch and add water as necessary to keep the veggies steaming without burning.
- Add the chopped greens and basil and let wilt for a few minutes.