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2.67 from 3 votes
Maple Roasted Butternut Squash and Beets
Maple Roasted Butternut Squash and Beets
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Author: Julia
  • 1 medium butternut squash peeled, seeded and chopped
  • 1 large red beet peeled and chopped
  • 3 tablespoons grapeseed or olive oil
  • 1-1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pure maple syrup*
For Serving:
  • Zest of 1 orange optional
  • Dried oregano
  • Toasted walnuts
  • Pistachios
  1. Preheat the oven to 400 degrees F.
  2. Peel and chop the butternut squash and the beet into ½” cubes.
  3. 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.
  4. Lay the vegetables out on a large (or two smaller) baking sheet in a single layer.
  5. Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.
  6. Place oven on the broil setting for 3 to 5 minutes in order to crisp up the veggies.
  7. Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired.
  8. Serve with toasted walnuts and pistachios.
Recipe Notes

*You can add an additional tablespoon if you would like to sweeten the veggies even more.