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!
- 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