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
Servings: 4 to 6 servings
Calories: 189kcal
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.
Notes
*You can add an additional tablespoon if you would like to sweeten the veggies even more.
Nutrition
Serving: 1of 6 | Calories: 189kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Fiber: 4g | Sugar: 16g