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
1/3 cup (75 ml) mayonnaise
2 tbsp (30 ml) tahini
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) maple syrup
In a large non-stick skillet over medium-high heat, brown the squash and garlic cloves in 1 tbsp of the butter. Season with salt and pepper. Add 1/2 cup (125 ml) of the broth. Cover and cook until the squash is tender and the broth has been completely absorbed, about 6 minutes. Place the squash on a large serving platter. Set the garlic aside for the dressing.
In the same skillet over medium heat, brown the carrots and parsnips in 1 tbsp of the butter. Season with salt and pepper. Add the remaining broth. Cover and cook until the vegetables are tender and the broth has been completely absorbed, about 5 minutes. Transfer to the serving platter.
In the same skillet, heat the beets and kale in the remaining butter. Transfer to the serving platter.
Chop the browned garlic cloves and place in a bowl. Whisk in the remaining ingredients. Season with salt and pepper.
When ready to serve, sprinkle the sesame and rosemary over the warm vegetables and drizzle with the dressing.