is the owner of Nicole Poirier NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.
Serving Size: 4-6 servings
broccoli florets, cut into bite size 2 c chopped
red cabbage, bite size dice/shreds 1 c butterbut squash, 1” cubes
¼ c extra virgin olive oil**
1 ½ – 2 teaspoons salt
cracked black pepper to taste
Preheat oven to 400 F/~200 Celsius.
Line a baking tray or dish with parchment paper (only if you dislike dishwashing as much as I do!) and toss all fo the ingredients together directly in the pan.
Pop into the oven and roast for 20 – 25 minutes, until the butternut squash is soft.
Link to the original recipe