I start by heating the oven with a whole butternut squash inside to soften a bit. Boil a pot of water and chop up some onion, garlic, carrots, broccoli and fresh herbs. When the squash is pretty hot but still touchable, pull it out, peel it and cut it into cubes. Spread coconut oil on a cookie tray and toss chunks of carrot and squash (the hardest roots) onto it and get them roasting! As they cook and you work on chopping your other veggies, keep tossing them gently so they don't stick, adding the other vegetables slowly. After the beets have been par-boiled, fully stripped and chunked I add them to the tray of roasting vegetables: butternut squash, sweet onion, carrot, broccoli and maitake mushrooms. I season the autumn medley with fresh chopped rosemary and thyme, add garlic, coriander, paprika and salt. Toss it all up a bit, roast a little longer and you have yourself another handsome cavewoman dinner packed full of balanced nutrients. Mmmmm...
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