Winter Vegetables with Sesame and Rosemary | RICARDO

Ingredients

• 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