fbpx

Recipe by Estee Kafra

Roasted Beets and Butternut Squash

()
add or remove this to/from your favorites
Roasted Beets and Butternut Squash
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

35 Minutes
Diets
- Pescatarian - No Refined Sugar - Gluten Free - Paleo - Vegan - Vegetarian

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

Main ingredients

  • black pepper

  • fresh Italian parsley, chopped

Directions

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.

Recipe tags

allergy-friendly beets butternut squash complex carbs Estee Kafra pareve parsley passover foods peeled vegetables Pesach pesach foods roasted beets roasted squash roasted vegetables side dishes veggie sides
Roasted Beets and Butternut Squash

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Tahini Chocolate Date Bites

Tahini Chocolate Date Bites
Hot Cocoa Smoothie

Hot Cocoa Smoothie
Balsamic Mushrooms Mini Skewers

Balsamic Mushrooms Mini Skewers