ROASTED BUTTERNUT SQUASH MEDLEY

Pair with a Pomegranate Sparkling Probiotic Drink.

INGREDIENTS

1 butternut squash peeled and cut

1 large onion

1 head of radicchio

Avocado oil

1/4 cur of parsley

1/4 cup of grated parmesan

1 tablespoon balsamic vinegar

Pinch of paprika

1/2 teaspoon brown sugar

DIRECTIONS

Cut the squash. Remove, wash, and dry seeds.

Cut the onion and radicchio into wedges. Toss with
squash, olive oil, and brown sugar.

Roast the mix until edges caramelize, turning the
radicchio and onion once. As a guideline, roast
radicchio for 25 mins, onions for 35 mins, and
squash for 45 mins (do not turn).

Dry squash seeds and toast them in an oiled pan
until browned. Salt and paprika to taste.

Chop the radicchio and onion and add squash to a
large bowl. Add seeds, parsely, and black pepper to
taste. Drizzle with balsamic vinegar. Serve with
shredded parmesan