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Baked squash is comfort food and this combination of colourful vegetables provides a bounty of healthful beta-carotene.

2 medium butternut squash
2 Tbsp (30 ml) extra-virgin olive oil
1 cup (250 ml) turnip, cubed
1 cup (250 ml) Jerusalem artichoke, cubed
1 cup (250 ml) carrots, cubed
2 Tbsp coconut oil or extra-virgin olive oil
1/2 cup (125 ml) onion, cubed
1 cup (250 ml) black beans, cooked
1/4 cup (60 ml) green onions
1 tsp (5 ml) fresh rosemary, chopped
1 tsp (5 ml) ginger, minced
1 Belgian endive, leaves separated
Fresh cilantro, for garnish
Vegetable salt, such as Herbamare, to taste

Preheat oven to 375°F (190°C). Cut squash in half (horizontally), remove the seeds and scoop out the flesh. Cut the scooped-out flesh into cubes and set aside. Brush bottom of the squash halves with olive oil, season vegetable salt, then place them in a baking dish and bake for 15 minutes or until tender. Keep warm.

Source: alive #231, January 2002