Rutabaga Apple Hash

Preheat the oven to 350°F. Set a small saucepan of water on to boil. Rinse and dry the produce. Peel and roughly chop the carrots. Peel and thinly slice the onion. Peel and core the apple, then slice into wedges.

Add the rutabaga to the boiling water and cook until tender, about 8 to 10 minutes. Drain, set rutabaga aside, and return the saucepan to heat with 1 inch of water. Add the chopped carrots to the water, bring to a boil, cover, and cook until the carrots are fork-tender, about 10 to 12 minutes. Reserve ¼ cup cooking liquid and drain the carrots.

Add the pumpkin seeds to a baking sheet and toss with just 2 tsp of the agave, as much or as little cayenne pepper as you’d like, hemp seeds, and a pinch of salt. Toss seeds well to combine and bake until browned and crisp, about 4 to 7 minutes.

Place a large nonstick skillet over medium heat with just 1 tbsp of the vegan butter. Once melted, add the sliced onion and cook, stirring occasionally, until lightly browned, about 4 to 6 minutes. Add the cooked rutabaga, apple, and apple cider vinegar, and cook until no liquid remains, about 1 minute. Reduce heat to low, cover, and cook until rutabaga is tender, about 5 to 7 minutes.

Add the carrots, reserved cooking liquid, remaining vegan butter, remaining agave, and a pinch of salt and pepper to a blender. Blend carrots until smooth.

Divide the carrot purée between large plates and top with rutabaga apple hash. Return the large skillet to medium-high heat with 1 tsp olive oil. Add the baby spinach, sprinkle with salt and pepper, and cook until just wilted, about 1 minute. Serve spinach alongside hash and top everything with candied pumpkin seeds.