4 years ago5,000+ Views
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.
ilove roasted veggies year round ! i'd like to add yellow beets and carrots to this recipe too. i generally would top a salad with some of the leftovers to make it heartier and more filling! :) yummzis!
Roasted squash is so easy to make, I love it!
My favorite fall treats :)
I can smell it from here!
Butternut Squash is so good when roasted. I love roasted beets too so this is sure to be good :)