Stuffed Roasted "Rooted Vitality" Squash

This recipe is a fabulous addition to your holiday menu or anytime!  Plus with the addition of Grace's Mushroom Gravy, it will certainly wow the palette and surely leave you full and warm as you enjoy the company of family, friends, and other guests. 

Serves 6, Cook time about 1 hour

Ingredients

2 medium carrots sliced

12-15 brussel sprouts cut in halves

3 medium potatoes cut in half then 1/4" thick slices

1 beet cut in half then sliced

1 large onion cut in half and sliced

1 yellow summer squash cut and sliced

1 tsp garlic powder

2 packets Vitality Broth

3 tbs. coconut oil, divided in half

1 Acorn squash cut in half, remove seeds

Squash (First prepare the squash)

Bake at 400 degrees

Put a couple of fork holes in squash

Bake acorn squash in baking dish face down in 1 " water

Cook for 40 minutes

Place acorn squash on a platter. Fill roasted vegetables in the squash and the remaining vegetables to fill the platter.

Directions

Preheat oven to 400 degrees

Add half the coconut oil to a large baking pan

Place onions first then potatoes, beets, carrots, squash, brussel sprouts

Sprinkle Vitality broth and garlic powder throughout

Add remaining coconut oil.

Toss everything

Cover with foil

Bake for 1/2 hour, toss again

Bake another 1/2 hour, remove foil. Cook another 5- 10 minutes to slightly golden. 

Enjoy!

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