Ingredients 1 medium butternut squash, peeled, seeded and chopped 1 large red beet, peeled and chopped 3 tablespoons grapeseed or olive oil 1-1/2 teaspoon kosher salt 2 teaspoons ground cinnamon 1 tablespoon pure maple syrup* For Serving: Zest of 1 orange, optional Dried oregano Toasted walnuts Pistachios Instructions Preheat the oven to 400 degrees F. Peel and chop the butternut squash and the beet into ½” cubes. Place them in a mixing bowl and add oil, salt, cinnamon, and maple syrup. Toss well using your hands and make sure the veggies are all evenly coated. Lay the vegetables out on a large (or two smaller) baking sheet in a single layer. Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting. Place oven on the broil setting for 3 to 5 minutes in order to crisp up the veggies. Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired. Serve with toasted walnuts and pistachios.