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Maple Roasted Butternut Squash and Beets on a rustic wooden plate with a napkin underneath, ready to serve.
Servings: 4 to 6 servings

Maple Roasted Butternut Squash and Beets

4.52 from 62 votes
Maple Roasted Butternut Squash and Beets with cinnamon, oregano, walnuts and pistachios is a healthy side dish perfect for fall and winter
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 1 medium butternut squash peeled, seeded and chopped
  • 1 large red beet peeled and chopped
  • 3 tablespoons grapeseed or olive oil
  • 1 teaspoon kosher salt to taste
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pure maple syrup* to taste

For Serving:

  • Zest of 1 orange optional
  • Dried oregano
  • Toasted walnuts
  • Pistachios

Instructions

  • Preheat the oven to 400 degrees F.
  • Peel and chop the butternut squash and the beet into ½” cubes.
  • 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.
  • Lay the vegetables out on a large (or two smaller) baking sheet in a single layer.
  • Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.
  • Place oven on the broil setting for 3 to 5 minutes in order to crisp up the veggies.
  • Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired.
  • Serve with toasted walnuts and pistachios.

Notes

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

Nutrition

Serving: 1of 6, Calories: 189kcal, Carbohydrates: 32g, Protein: 2g, Fat: 7g, Fiber: 4g, Sugar: 16g
Course: Side Dishes & Snacks
Cuisine: American
Keyword: beet recipes, beets, butternut squash, healthy side dishes, maple roasted butternut squash and beets, paleo, roasted beets, roasted vegetables, vegetable side dishes
Author: Julia