ACORN SQUASH (and other winter varieties)
Cut squash in half and scoop out the inner seeds (which can be rinsed clean and roasted with a little sea salt as a tasty snack). Rub inside and cut edges with olive oil and roast on a pan in the oven till soft enough to pierce with a fork. Roasted squash can be added to other dishes or pureed with some stock to make a creamy soup base.
Remove greens and set aside for later. Toss beets in olive oil to coat and wrap in aluminum foil. Roast at 400 for 45 minutes or till fork-tender. Allow to cool and then skins should peel off easily. Quarter and sprinkle with salt. Also good cold, sprinkled with feta.
Chop and add raw to salads, steam lightly and serve sprinkled with a little salt and lemon juice (and maybe some parmesan cheese), add to a skillet of hot oil and saute till tender, or toss with olive oil and roast till soft and tips are slightly crisp.
Slice and toss with olive oil and roast at 450 till tender. Carrots may also be sliced and steamed, or eaten whole and raw.