Ingredients:
4 Tbsp Earth Balance Buttery Stick
4 oz Arrowhead Mills rice flour
1/2 lb parsnips, peeled, diced
1/2 red onion, sliced
2 carrots, sliced
1 medium rutabaga
1 medium turnip, peeled, diced
1 medium celeriac, or celery root
1/2 cup scallions, sliced thin
1/2 Tbsp sage
1 Tbsp garlic, granulated
1 tsp crushed red pepper
1 tsp sea salt
1 tsp pepper
3 cups Imagine organic acorn, squash & mango soup
4 oz almonds, sliced

Preheat oven to 350 degrees.

Place all vegetables, herbs, salt and pepper in a roasting pan.

Place pan in oven and bake for 15 min. until vegetables are al dente*. Remove pan and let cool.

Over medium heat, melt the buttery sticks in a sauce pan.

Turn off heat and add rice flour, mix until fully incorporated.

Add soup and mix until fully incorporated.

Add roasted vegetables.

Arrange full mixture in a 9” x 12” baking pan, top with 1/2 of the almonds and bake for 15 minutes.

Let cool for 5 minutes, top with remaining almonds and serve

* Meaning: to the tooth in Italian, for us it means until the vegetables are still firm not cooked all the way through

SERVES 6-7