Winter Vegetables with Sesame and Rosemary

Ingredients

• Vegetables

  • 1 unpeeled acorn squash, seeded and cut into thin wedges
  • 2 garlic cloves, peeled
  • 3 tbsp (40 g) butter
  • 3/4 cup (180 ml) chicken broth
  • 4 carrots, quartered lengthwise
  • 4 parsnips, quartered lengthwise
  • 8 small yellow or Chioggia beets, cooked and quartered
  • 4 cups (120 g) coarsely chopped kale, blanched
  • 1 tsp toasted sesame seeds
  • 1 tsp chopped rosemary

• Dressing

  • 1/3 cup (75 ml) mayonnaise
  • 2 tbsp (30 ml) tahini
  • 2 tbsp (30 ml) cider vinegar
  • 2 tbsp (30 ml) maple syrup