Roasted Butternut Potatoes with Sauerkraut

Apples, potatoes, squash, onions and garlic are all great prebiotic foods and of course, the sauerkraut contains the probiotics plus cabbage is prebiotic as well. It is a great combination of flavours that work really well together.

2-3 cups butternut squash, peeled, seeded and cut into small pieces

1-2 cups Yukon gold potatoes, cut into small pieces

3/4 cup white onion, chopped

1 large clove garlic, chopped

2 tbsp olive oil

1 tsp dried thyme or 1 tbsp fresh

1 Granny Smith apple, cored and cut into small pieces

1 tsp sucanat or natural sweetener of choice (optional)

Sea salt and black pepper to taste

Sauerkraut to top the dish with (2-3 tbsp per person)

Preheat the oven to 400 degrees. Place the butternut squash and potatoes that have been cut into small pieces, in 9 or 10 inch square baking dish or equivalent. Add the onions, garlic, olive oil and thyme. Mix well. Place in the oven for 15 minutes. Meanwhile, cut up the apple and mix with the sucanat. Do this just before the 15 minutes are up. Remove the vegetables from the over and add the apple. Mix well. Place back in the oven and bake for another 15 minutes or until the squash, potatoes and apple are soft. Remove from the oven and season with sea salt and pepper. Top with sauerkraut when serving.

Tips:

1.     Serve with your favorite entre.

2.     Steam green vegetables like kale, spinach or broccoli and mix it in just before serving

3.     For a vegetarian option: Sprinkle on fresh hemp seeds or add your favourite cooked legumes.

*When choosing Sauerkraut at the grocery store, make sure to choose one that is in the refrigeration section that states it contains live cultures.