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Simple | Pure | Whole Autumn Harvest Skillet

Dr. Jennifer Weinberg MD MPH MBE
A gluten-free, dairy-free, vegan recipe for a warming autumn breakfast, brunch or breakfast for dinner meal or a satisfying side dish!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • 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 omit for AIP
  • 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

Instructions
 

  • Preheat oven to 450F.
  • Prepare a large glass baking dish by lightly coating with coconut oil.
  • Spread the squash and sweet potato in an even layer and toss with additional coconut oil, spices and salt and pepper to coat. Roast in oven for 40-45 minutes, stirring every 15-20 minutes, until the vegetables are golden and tender.
  • While the potatoes and squash are roasting, place the shallot in a hot skillet with coconut or avocado oil and cook until soft. Add the apples and cook and additional 3-5 minutes. Once the apples have begun to soften, add the cranberries and kale and lower heat. Cook until wilted.
  • Remove the roasted vegetables from the oven and stir gently into the skillet to incorporate all ingredients well. Season with salt and pepper to taste.
  • Remove from heat and serve warm.

Notes

If you incorporate animal foods into your diet, you can top the harvest medley with poached eggs or crumbled goat cheese!