Maple roasted butternut squash and beets are easy to prepare and a delightful healthy side dish! Whip them up for friends and family for dinner gatherings. Loaded with Vitamins and antioxidants, this simple yet delicious vegetable side dish tastes heavenly!
These vegetables are made out of dessert.
And roasted butternut squash. And roasted beets. But mostly, they’re made out of dessert.
What I mean to say is, these roasted butternut squash and beets are so sweet and delicious that they taste like candy.
Autumn is here! Welcome to it!
Fall is officially here and I’m embracing all the fall-like things.
Long-sleeved shirts (see picture below. Just kidding…that’s a bad example), Chai tea lattes, slow-cooked comfort food, and anything that can be roasted and/or drizzled in maple syrup.
I want it all to slam dunk me in the face. At the same time. In abundance.
Are you ready for fall to set up camp in your mouth?
I know what you’re thinking.
Is Julia wearing pants?
The answer is at the bottom of this blog post written upside-down, backwards, and in Icelandic.
But first: vegetables.
I have determined that there’s such a thing as dessert vegetables, and these are they.
There’s only one tablespoon of pure maple syrup in the recipe, but the natural sugars in the butternut squash and beets seep out during the roasting process and coat the veggies in caramelized sweet emotion.
The cinnamon also adds to the warmth of the veggies, which is what makes you feel as though autumn has kick started your locomotion.
Don’t skimp on the salt or oil, meow! They lend flavor to roasted butternut squash and beets.
Time for some root-speak!
Beets, you’uns. I can’t say enough about them. They cleanse, they heal, they energize, they replenish. I’ve given you nutritional facts and figures in the past, so instead of going there again, let’s talk big picture:
Health Benefits of Beets:
Cleansing: Beets are cleansing because they are full of betalains, which are antioxidants. I like to look at antioxidants as the cleaning crew that sweeps through a house after a massive party and removes trash, rearranges furniture, fixes broken items, and puts everything back in working order. Beets are also full of fiber and speed up your metabolism, which helps your body process all the food that’s already there, leaving you with a clean(er) slate.
Healing: The cleansing and healing properties of beets go hand-in hand. It’s one thing to clean up a system, and another thing to fix damage. The antioxidants in beets detoxify your system, helping to remove damaged cells caused by every day pollutants (including crappy food), and help prevent your healthy cells from oxidizing. In the same regard, they prevent your cells from oxidization (damage), boosting your immune system, and keeping your cells working efficiently.
Energizing: Beets are full of natural sugar. Because the sugar is coupled with fiber, your body recognizes it as an incredible source of fuel. The fiber helps the body process the sugars efficiently and slowly, which provides sustained energy to your system as opposed to a sugar spike and crash. If I were a sports nutritionist, I would recommend athletes include beets (and sweet potatoes) in their diet as one of their sources for healthy carbohydrates.
Related to energy: Beets are an aphrodisiac. They are full of boron, which helps produce human sex hormones, and also contain nitrates, which increase your blood flow and circulation. Need proof? Eat a pile of roasted beets at dinner and see what happens at 3am. Just saying.
Nature’s Viagra, go get it!
Replenishing: Beets are ridiculously full of Vitamins, minerals, antioxidants, and enzymes. They contain [in order of abundance] folate, manganese, potassium, copper, magnesium, vitamin C, iron, vitamin B6. This nutrient profile elevates your vitamins and replenishes your nutrient tank. They are also a natural anti-inflammatory, which helps calm your cells and brings them back to a state of balance (homeostasis). This anti-inflammatory characteristic is why beets are touted as a natural cancer fighter.
Bonus features: beets elevate your brain function because the nitrates help increase blood flow (see Viagra comment above), and bring more oxygen to your brain. Boom! Beets make you smart. They also help lower your blood pressure and increase your stamina for high-intensity exercise. Boom! Beets make you strong.
If you aren’t quite ready to be sucker-punched by fall, save this Maple Roasted Butternut Squash and Beets recipe for your Thanksgiving gathering. It’s a fabulous side dish and you can easily double the vegetables to feed a huge crowd. Or if you’re like me, make this recipe a weekly occurrence.
I use leftover roasted veggies on green salads for lunch. These leftovers would be perfect for my Fall Roasted Vegetables Salad.
You’re such a good listener. It’s time for dessert.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
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
- 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
- Zest of 1 orange, optional
- Dried oregano
- Toasted walnuts
- 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.
*You can add an additional tablespoon if you would like to sweeten the veggies even more.
Nutrition InformationYield 6 Serving Size 1 of 6
Amount Per Serving Calories 189Total Fat 7gUnsaturated Fat 0gCarbohydrates 32gFiber 4gSugar 16gProtein 2g
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Wednesday 11th of December 2019
I had one butternut squash one ginormous (sp?) beet. I clicked on your recipe cuz all the others had other veggies in the mix. I made these tonight and they are YUMMERS! So glad I found you!!!! I like discovering other smart, conscious women who are not afraid to use profanity. ROCK ON, SISTAH!
Friday 13th of December 2019
LOL you're too funny, Gina! This comment made my day! I'm so happy you enjoyed the post! xoxox
Monday 19th of November 2018
I just wanted to let you know that this is one of my favorite ways to eat fall squash and root vegetables. In addition to the beets and butternut squash, I add other things I have on hand, such as carrots, sweet potatoes, and turnips. They all taste great mixed together with this recipe.
Tuesday 20th of November 2018
I'm so happy to hear it, Addi! Thanks so much for the feedback! I love the idea of adding other roots to the mix..sounds so tasty!
Monday 10th of October 2016
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Monday 26th of October 2015
Does this chill well? Ie, would this recipe work as a cold salad?
Monday 19th of November 2018
If you plan to chill them, get them extra crispy. Tastes good cold but it is better warm
Saturday 17th of October 2015
Hi there! This looks amazing. Found you through Pinterest. Could I substitute sweet potato instead of the butternut squash?
Monday 19th of November 2018
You can replace it with sweet potatoes or add in sweet potatoes to the squash. Yum!