Roasted Beets and Butternut Squash

  • Cooking and Prep: 35 m
  • Serves: 6
  • No Allergens

Healthy, tasty and gorgeous! You can make these a day ahead and serve at room temperature. Sprinkle any leftovers on top of a salad for the next day!

Ingredients (6)

Main ingredients

Start Cooking


Roast the Vegetables

  1. Preheat oven to 400 degrees Fahrenheit (on the roast setting).
  2. In two separate bowls, toss the cubes of beets and butternut squash, each with two teaspoon of oil . Place them on two separate lined cookie sheets, or on two sides of a sheet. Sprinkle with salt and pepper. Roast for half an hour, or until edges are turning brown. I like to mix them once during roasting, so that they all cook evenly.
  3. Let cool, mix together, and add parsley. Serve at room temp or slightly warmed.

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