Stuffed Squash with Endive

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