GetFitwithAmy
3 years ago5,000+ Views
Maple Roasted Butternut Squash and Beets
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.
5 comments
Butternut Squash is so good when roasted. I love roasted beets too so this is sure to be good :)
3 years ago·Reply
I can smell it from here!
3 years ago·Reply
My favorite fall treats :)
3 years ago·Reply
Roasted squash is so easy to make, I love it!
3 years ago·Reply
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!
3 years ago·Reply
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