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.