Autumn Harvest Skillet

A gluten-free, dairy-free, vegan recipe for a warming autumn breakfast, brunch or breakfast for dinner meal or a satisfying side dish!

3 cups of delicata or butternut squash, peeled & diced
3 cups of sweet potato, diced
2 cups of carrots, turnips, parsley root and/or parsnips in any combination, peeled & diced
2 Tbsp coconut oil
1 tsp sea salt
1 tsp black pepper
1/2 tsp ground Ceylon cinnamon
1 tsp chopped fresh ginger
1/2 tsp dried or 1 tsp fresh thyme
1 tsp ground turmeric
1 Tbsp coconut oil or avocado oil
1 large shallot
2 organic apples, diced
1 cup fresh organic cranberries
3-4 cups kale, chopped
salt & pepper to taste

View the full recipe at Simple | Pure | Whole Wellness: Dr. Jennifer L. Weinberg MD MPH MBE →