Ingredients: Butternut Squash, Gold Potato, Yam, Puff Pastry (Unbleached Enriched Wheat Flour [Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Unsalted Butter, Water, Sea Salt), Brussels Sprouts, Crimini Mushroom, Egg, Kale, Swiss Chard, Yellow Onion, Grapeseed Oil, Orange Juice, Oyster Mushroom, Lemon Juice, Heavy Cream, Sesame Oil, Parsley, Salt, Red Onion, Rice Bran Oil, Extra Virgin Olive Oil, Tamari (Water, Soybeans, Salt, Sugar, Corn Starch), Garlic, Lemon Zest, Pepper, Chili Flakes, Thyme, Liquid Smoke, Bay Leaves
Allergens:
Oven:
Remove from refrigerator 1 hour before heating to allow it to come to room temperature.
Preheat oven to 350°F. Transfer the contents of the package to a shallow oven-safe vessel for reheating. Simply remove the plastic lid, gently remove the center piece, fill the bottom of the cooking vessel with the Brussels sprouts and squash, then place the centerpiece on top. Loosely cover with foil.
Reheat until heated through, roughly 60 minutes, or until interior temperature reaches 165°F. Remove the foil for the last 20 minutes to crisp the pastry crust. Once the roast reaches the desired temperature, remove it from the oven and rest for 10 minutes before slicing into portions to serve.
Microwave:
We do not recommend heating this item in a microwave, as it will make the crust soggy and unappetizing.
