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Root Vegetable and Squash Bake


Sometimes I find it hard to cook naturally without having a plan. If I know what I want to cook before-hand, it makes things easier. Especially for recipes like this one, that has specific ingredients I wouldn’t have on hand. This was simple and rich. In season root vegetables and warm spices, grounding and smooth. I modified this recipe from Kitchen Medicine Cooking Medicine, a great resource for natural living topics.

Preheat your oven to 375 F 


  • 1/2
    butternut squash peeled and chopped
  • one
    parsnip peeled and chopped
  • one
    sweet potato peeled and chopped
  • one
    onion sliced
  • 1lb
    organic grass fed ground beef
  • 2 tbsp
  • 1/2 tsp
  • 2 tbsp
  • 1/2 tsp
    sea salt
  • 1/4 cup
    prune juice
  • 1 cup
  • 4 tbsp
    olive oil
  1. Combine the chopped vegetables and set aside.
  2. Sauté onions in oil until transparent.
  3. Add in beef and break apart into tiny pieces while cooking until brown.
  4. Add in spices and sea salt, stirring on low bringing out the fragrances.
  5. Add remaining ingredients and stir together for a couple minutes.
  6. Fold into a small baking dish, cover with foil and bake for 35 minutes.

cooling and serving:

I served it with basmati rice, yogurt and chapati bread.