Sunset Squash: Roasted Butternut Squash with Beets

 

 

Cube up your favorite root vegetables—be sure to get a good blend of colors—toss with a little olive oil, season with coarse salt, pepper and rosemary, and roast.

Roasted Root Vegetables

  • approx. 4 cups vegetables such as butternut or acorn or other hard squash, beets, carrots, turnips, rutabaga, sweet potato or …
  • 2-3 Tbs. olive oil
  • a light sprinkle of coarse salt
  • a few good grinds of coarse pepper
  • 1 tsp. dried rosemary, crushed/crumbled with your fingers

Pour about a tablespoon of the oil into a shallow roasting pan or cookie sheet. Peel and cube the vegetables (raw squash is not easy to peel) and spread evenly into one layer in the pan. Drizzle on the remaining oil, toss, and spread the vegies out again. Sprinkle on the salt, pepper and rosemary.

Bake at 400 degrees for about 45 minutes, or until just tender. Check after 25 minutes, and use a metal spatula to scrape them off the bottom and stir them around.

2 thoughts on “Sunset Squash: Roasted Butternut Squash with Beets

  1. Hi Dori,

    I just had a meal at a farm in upstate NY that included roasted beets paired with roasted brussel sprouts. Was a great twist and the color combination was beautiful.

    All the best,
    Irene

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