Maple Roasted Butternut Squash and Beets

Name: Maple Roasted Butternut Squash and Beets
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 medium butternut squash; 1 large red beet; 3 tablespoons grapeseed or olive oil; 1 teaspoon kosher salt; 2 teaspoons ground cinnamon; 1 tablespoon pure maple syrup*; Zest of 1 orange; dried oregano; toasted walnuts; pistachios

User Reviews

4.5

186 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 to 6 servings
Calories
189 kcal
Course
Side Dish
Cuisine
American

Maple Roasted Butternut Squash and Beets

Tyler Espinosa

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Maple Roasted Butternut Squash and Beets with cinnamon, oregano, walnuts and pistachios is a healthy side dish perfect for fall and winter

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Ingredients

Servings

1 medium butternut squash peeled, seeded and chopped
1 large red beet peeled and chopped
3 tablespoons grapeseed or olive oil
1 teaspoon kosher salt to taste
2 teaspoons ground cinnamon
1 tablespoon pure maple syrup* to taste

For Serving:

Zest of 1 orange optional
dried oregano
toasted walnuts
pistachios

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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.