Fall Harvest Bowl

Preheat the oven to 425°F. 2. Toss squash, sweet potato, and apple with olive oil, maple syrup, and optional pepper. Spread on a sheet pan and roast for 25-30 minutes, flipping halfway through. 3. While veggies roast, bring a pot of water to a boil. Add plantains and boil for 12-15 minutes until tender. Drain well. 4. In a large bowl, mash boiled plantains with minced garlic, 1 Tbsp of olive oil, and warm broth until smooth. Stir in more broth as needed. 5. Divide the plantain mixture amongst 4 bowls. Top with your roasted veggies and your protein of choice. Drizzle the remaining 1 Tbsp of olive oil. 6. Garnish with crushed black pepper and fresh parsley. 7. Serve warm.