PUMPKIN & TURNIP BAKE

Roasted pumpkin or kombacha squash with turnips and bell peppers for an easy, healthy roasted vegetable side dish.

Ingredients

1 Miniature Pumpkin (or substitute a Kombacha Squash)
4 Turnips (or substitute Parsnips)
1 large Yellow Bell Pepper (on Dirty Dozen list, buy organic - can sub red or green bell peppers)
2 tablespoons Extra Virgin Olive Oil
Celtic Sea Salt or Himalayan Salt (or substitute regular salt)
Pepper, fresh ground

Step 1.
	Preheat oven to 350 degrees.
Step 2.
	Wash all vegetables. Cut miniature pumpkin or kombacha squash in half and remove seeds and membranes. Peel off rind and cut into cubes. Remove ends from turnips and dice. Remove stem, seeds, and membranes from bell pepper and dice. Note: try to keep all of the diced vegetable pieces about the same size.
Step 3.
	In a large glass baking or casserole dish, mix the vegetables with the extra virgin olive oil, and salt. Make sure to coat the vegetables well. Place in the oven and roast for 20 to 30 minutes, turning the vegetables at least once, until they are tender. Serve with fresh ground pepper and enjoy.