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Roasted Beets and Butternut Squash

A vibrant dish of tender, caramelized roasted beets and butternut squash, perfect for busy weeknights or impressing guests.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 medium-sized medium-sized beets, scrubbed and diced
  • 1 small small butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 tablespoon balsamic vinegar Adds a tangy flavor
  • to taste Fresh herbs for garnish (rosemary, thyme, or whatever you’ve got)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Dice the beets and cube the squash.
Flavoring
  1. In a large mixing bowl, combine the diced beets and cubed squash.
  2. Drizzle with olive oil and sprinkle with salt, pepper, and balsamic vinegar. Toss until everything is well-coated.
Roasting
  1. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
  2. Roast in the oven for about 25-30 minutes, stirring halfway through for even browning and caramelization.
Garnishing
  1. Once fork-tender and glistening, remove the veggies from the oven.
  2. Garnish with fresh herbs and add nuts for extra crunch if desired.

Notes

You can substitute butternut squash with sweet potatoes or carrots. Roast a double batch for leftovers, and be cautious of beet stains.