recipe: butternut squash kale and parsnip hash

after trying the roast squash, sweet potato/yams and apple dish, i was open to trying another roast vegetable dish. the original recipe had pancetta but since i wanted to keep it vegetarian, i substituted it with a flavorful vegetable: parsnip. yum!

ingredientsbutternut squash, kale and parsnip hash

  • 1 small (around 1 pound) butternut squash
  • 1 organic baby kale
  • 2 parsnips
  • ¼ cup water
  • 2 teaspoons apple cider vinegar
  • salt and pepper to taste

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