I love food, so much so that I tend to have a strained relationship with it. Not that I always use food to problem solve, but I eat when I’m bored, nervous, or otherwise unoccupied.
I consider a scene in the TV show 30 Rock where Alec Baldwin’s character, Jack Donaghy, attempts to quit drinking. So instead of drinking, he knit a sweater.
I often defer to this mantra when changing my habits. Lately I have been eating more vegetables and when I am watching TV instead of sitting down I’ll paint at my easel. I don’t know if the art is that good, but it makes me happy and it is an activity that I lose myself in entirely.
The following recipe is something I tried today. I hope you enjoy it.
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
1 Butcher knife
1 pairing knife
1 9″ x 11″ Pyrex dish
1 small bowl for optional sauce
4 orange beets, peeled of blemishes, cut into four chunks
handful of rainbow carrots, scrubbed
1 butternut squash
1 bunch scallions
1 bunch basil
4 cloves garlic
1-2 Tbsp Extra Virgin Coconut oil
Optional Sriracha Greek yogurt sauce:
1 Tbsp Sriracha sauce
4 Tbsp Greek yogurt
Preheat oven to 400ºF
Peel and chop butternut squash into 2″ x 3″ blocks. Set aside in Pyrex dish.
Wash four orange beets. Scrub and peel blemishes off. Cut and quarter beets. Set aside in Pyrex dish.
Wash rainbow carrots. Peel if desired. Cut off root and end tips. Set aside in Pyrex dish.
Wash scallions. Pat dry. Finely slice. Distribute evenly over vegetables in Pyrex dish.
Crush and finely chop garlic cloves. Sprinkle evenly over in Pyrex dish.
Pour coconut oil evenly over vegetables in Pyrex dish.
Cook in preheated oven at 400°F for one hour.
When finished cooking, let sit for five minutes.
Optional Sriracha and Greek yogurt sauce:
Mix Sriracha and Greek yogurt together until blended in small bowl. Scoop desired amount on top of vegetables.