INGREDIENTS
2 cups
sweet potato
2 cups
butternut squash
2 cups
red onion
1 serving
sea-salt
1 tsp
italian seasoning
1 tbsp
olive oil
4 oz
baby spinach
1/2 loaf
bread
3 tbsp
olive oil
3 tbsp
unsalted butter
2 tsp
garlic
1 tsp
italian seasoning
3 tbsp
lemon juice
1/4 cup
olive oil
1 1/2 tbsp
honey
1/2 tbsp
dijon mustard
1 tsp
seasoning