Recipe: Herbed Butternut, Squash, Sweet Potato Casserole

Herbed Butternut Squash and Sweet Potato Casserole This casserole is great for a fall/ winter potluck and is easy on digestion. Serves 8 Ingredients 1/4 cup ghee or extra virgin olive oil 3 small leeks (cut up to the white part) 1/4 tsp Hing (Asafetida in Indian grocery stores) or garlic 2 large sweet potatoes, peeled and cut into 1/4 inch chunks 3 cups roughly chopped butternut squash 3 T chopped parsley 3 T chopped fresh thyme 3 T lemon juice 1 cup Vegetable stock or water 1/2 cup heavy organic cream Salt and pepper Directions: Preheat oven to 400 degrees F 1) Spread the ghee or oil in the bottom of a medium sized casserole dish. 2) Add the cut/chopped veggies into the casserole dish and a

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R.D., L.D., R.Y.T., 

Ayurvedic Health Educator

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