1 acorn squash, peeled and chopped into one-inch dice
2 medium potatoes (preferably Yukon Gold)
8-10 small carrots, diced
1 small onion, diced
1.5 inch fresh ginger, peeled and chopped
5-6 garlic cloves, minced
2 cups raw nuts (pumpkin seeds, walnuts, pine nuts, etc)
2 tbsp pure maple syrup (eyeball it)
1/3 stick butter, roughly chopped (eyeball it)
1/4 cup olive oil (eyeball it)
3/4 cup fresh chopped carrot greens (or parsley greens)
1 cup (eyeball it) chicken stock
1 tbsp cumin
1 tbsp cinnamon
1 tbsp cayenne pepper, plus extra for topping
Bunch of Swiss Chard leaves, (the broader and bigger, the better), stems removed
2 Plantains, sliced and fried in butter and garlic
1/2 cup sour cream (optional)
Preheat oven to 400 degrees.
Mix all ingredients in a large bowl.
Pour into a greased casserole dish.
Cover with aluminum foil and bake 1-1.5 hours or until the vegetables are tender.
Scoop the filling onto individual Swiss Chard leaves and roll leaves up.
Top each roll-up with a scoopful of planchains, a dollop of sour cream and a pinch of cayenne pepper (optional).