1 unpeeled acorn squash, seeded and cut into thin wedges

2 garlic cloves, peeled

3 tbsp (40 g) butter

3/4 cup (180 ml) chicken broth

4 carrots, quartered lengthwise

4 parsnips, quartered lengthwise

8 small yellow or Chioggia beets, cooked and quartered

4 cups (120 g) coarsely chopped kale, blanched

1 tsp toasted sesame seeds

1 tsp chopped rosemary

In a large non-stick skillet over medium-high heat, brown the squash and garlic cloves in 1 tbsp of the butter. Season with salt and pepper. Add 1/2 cup (125 ml) of the broth. Cover and cook until the squash is tender and the broth has been completely absorbed, about 6 minutes. Place the squash on a large serving platter. Set the garlic aside for the dressing.

In the same skillet over medium heat, brown the carrots and parsnips in 1 tbsp of the butter. Season with salt and pepper. Add the remaining broth. Cover and cook until the vegetables are tender and the broth has been completely absorbed, about 5 minutes. Transfer to the serving platter.

In the same skillet, heat the beets and kale in the remaining butter. Transfer to the serving platter.

In Recipes-list.com we have selected the most viewed recipes from category - Vegetables And Gratinees . Enjoy the best recipes specially selected for you! Winter Vegetables with Sesame and Rosemary is the right choice that will satisfy all your claims.