• carrot
  • parsley
  • butternut squash
  • olive oil
  • salt

 One Butternut squash, peeled and cubed

2 giant carrots, washed and topped and chopped

a handful of parsley tops from garden, roughly chopped

a splash of olive oil, drizzled over veggies

a few pinches of salt, sprinkled over veggies

Bake 350F degrees, 45 minutes

These are great because there is so little waste, it’s almost all edible!

*for variety, you may choose to alter by omitting parsley and adding ginger and cinnamon, or adding onions, potatoes, or yams.

Homegrown carrots can take on funny shapes and sizes!