You can get creative with your greens in this roasted veggie bowl. Kale, collard, spinach, or arugula would all work well! As will just about any kind of squash–we like delicata because of its subtle sweet flavor. You can save your peels for scrap stock and scoop out the innards to make toasted squash seeds. A quick and tasty topping you can keep on hand for other bowls, salads, entrees, or as a snack to have on hand!
Did you try out this recipe? Let us know how you liked it! #closedloopcooking
Closed Loop Cooking