Roasted turnips and butternut squash
Steamed collards and kale
Seasoned with sea salt and pepper
Peel and chop turnips. Toss in olive oil and place in a 9x13. Bake at 400 degrees for 75 minutes.
Slice butternut squash in half and scoop out seeds. Place cut side down in a baking dish. Add water to cover the bottom of the dish. Bake at 400 degrees for 75 minutes.