Ingredients:
Roasted Vegetables
Herb Filling
Chive Oil
Preheat your Oven to 350 degrees F.
Begin by rinsing the potatoes and beets. Peel the butternut squash by cutting off the ends leaving you with a 3 inch long cylinder. Hold the butternut squash tight, and cut length wise one side (¼ inch) making a flat bottom. Turn the squash so this flat cut is facing down, you can now safely cut length wise the other three sides. You should end up with a three inch long block of squash with no peel remaining. Now make ¼ inch slices until the squash is completely cut. You should get six pieces of squash 3 inches long, and two inches wide. Repeat this with both the potato and beets. The sizes won’t be perfect, but the intentions are to make layers of equal size vegetables.
Lay the vegetables on two baking sheets lined with aluminum foil, brush each piece with olive oil and season with salt. Bake these for 40 minutes.
Filling
Combine all the filling ingredients into a food processor and pulse for one minute. Refrigerate the filling until the vegetables are done baking.
Chive Oil
Use a blender to make this sauce. Toss in chives and oil and blend for one minute. Now strain the oil into a squeeze bottle. If you don’t have a squeeze bottle store the oil in the refrigerator in Tupperware and spoon onto the finished dish. This will be safe to eat for up to two weeks and could be tossed with any salad, and can be made with basil, tarragon, mint, and sage.
To construct this dish, simply layer each vegetable with the filing in between each layer then sauce using the chive oil. Enjoy.
TIP: Serve this dish warm, right out of the oven!

















I felt I need to mention anyway because many of us use older version of WP. I still do. lol
Lickey, what are you referring too?