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Maple Roasted Butternut Squash and Beets
Maple Roasted Butternut Squash and Beets with cinnamon, oregano, walnuts and pistachios is a healthy side dish perfect for fall and winter
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
Ingredients
- 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
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.
Cup of Yum
Notes
- *You can add an additional tablespoon if you would like to sweeten the veggies even more.
Nutrition Information
Serving
1of 6
Calories
189kcal
(9%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
7g
(11%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 189
% Daily Value*
| Serving | 1of 6 | |
| Calories | 189kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.