Preheat oven to 425 degrees F. On a large baking sheet, spread diced squash and beets into an even layer. Combine 1 teaspoon Vanilla Extract with melted ghee, stirring to mix. Evenly drizzle vanilla ghee over veggies. Sprinkle with cinnamon. Toss everything together to combine and bake for 30 minutes, tossing halfway.
Meanwhile, combine remaining teaspoon of vanilla extract with yogurt and stir to combine.
Evenly divide vanilla yogurt among four bowls or glasses. Top with roasted veggies, nut butter and granola. Serve and enjoy!
Recipe by: Root + Revel
Preheat oven to 220 degrees C. On a large baking sheet, spread diced squash and beets into an even layer. Combine 1 teaspoon Vanilla Extract with melted ghee, stirring to mix. Evenly drizzle vanilla ghee over veggies. Sprinkle with cinnamon. Toss everything together to combine and bake for 30 minutes, tossing halfway.
Meanwhile, combine remaining teaspoon of vanilla extract with yogurt and stir to combine.
Evenly divide vanilla yogurt among four bowls or glasses. Top with roasted veggies, nut butter and granola. Serve and enjoy!
Recipe by: Root + Revel