Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.

Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt.

Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

Adapted from Bon Appetit via epicurious.com

This twist on the traditional side of roasted veggies is delicious even without the tahini sauce!

Preheat oven to 375 F.

Dice carrots, sweet potatoes and apples so that they are all similar in size.

In a small bowl, whisk together olive oil, maple syrup and all spices and herbs. Pour over vegetables and toss to coat.

Roast on a large sheet pan for 40-45 minutes, or until fork tender. Serve with chopped, toasted walnuts

Tahini Sauce:
Whisk all ingredients until smooth and creamy. Serve on the side.

Adapted from crowdedkitchen.com

Scrub and wash the artichokes, and cut off the black eyes on the surface. Pat dry with a paper towel.

Slice thin with a mandolin (I used the position 2 - not too thin and not too thick).

Heat the oil and ghee in a skillet on medium heat.

Once the oil is hot add the sunchokes and the thyme and let cook while stirring occasionally to make sure they are all coated with oil and cooked (they'll be sitting on top of each other but if you stir well every 2 minutes or so they all get to cook in the end). The process will take about 10 minutes. When they are almost ready, make a space on the pan, add more ghee if pan looks dry and add an egg. It will be ready in about 3 minutes, depending how you want your egg cooked.

Add salt and pepper, sprinkle dry parsley, add the avocado and lime and serve straight from the skillet if you wish.

Adapted from creativeinmykitchen.com

Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a medium baking pan and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.

In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in carrots and bok choy until heated through, about 1 minute.

Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.

Serve immediately.

Adapted from littlebitsof.com