Root Vegetable Grain

With Go Raw Raisin Crunch Sprouted Granola

Gluten Free

Ingredients:

• 1 large Butternut Squash, peeled
• 2 large Sweet Potatoes, peeled
• 4 Yukon Gold Potatoes, peeled
• 4 Red Beets, peeled
• Sea Salt & freshly Ground Pepper
• 1/2 cup Vegetable broth
• 1/4 cup Heavy Cream
• 3/4 Cup Raisin Crunch Granola
• 2 Tbsp. EVOO

Directions:

1. Preheat the oven to 375 degrees
2. Grease a large baking dish, 8x12, and set aside
3. Using a mandolin or a very sharp knife, slice the sweet potatoes and butternut squash lengthwise, about 1/8” thick. Slice the beets and yukon golds the same, 1/8” thick
4. Begin layering the layers. Start with the butternut squash and lay down the strips, overlapping, to cover the bottom
5. Sprinkle with salt and pepper at each layer.
6. Continue to layer, one root vegetable at a time, seasoning in between
7. Once all of the vegetables have been layered, pour the broth over top, cover with foil and bake for 1 hour
8. Remove the foil and pour the cream over top
9. Bake for an additional 35 minutes
10. In a small bowl mix together the Raisin Crunch Granola and the olive oil
11. Remove the baking dish, and sprinkle the granola over top
12. Turn on the broiler and carefully broil for 1-2 minutes, being careful to not burn
13. Remove from the oven and let the dish stand for 10 minutes before slicing