Prep 20 mins
Cook 40 mins
Modified from AJC (online) What's For Dinner -- Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe.
- 473.18 ml butternut squash (or pumpkin cut into bite-size pieces)
- 3 beets (cleaned and cut into bite-size pieces)
- 1 medium onion (sliced into slivers)
- 2 garlic cloves (minced)
- 14.79 ml fresh rosemary (minced)
- salt and pepper
- 59.16 ml butter (melted)
- Preheat oven to 400 degrees.
- In a large bowl, toss together the pumpkin, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
- Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.
This is a really lovely roasted vegetable recipe! We really enjoyed the onion/beet/butternut combination, and fresh rosemary was the perfect seasoning. After chopping the veggies, the cooking and cleanup were a cinch. I served as a side to Seared Wild Salmon in Saffron Sauce. Thanks for a great side! Made for Photo Tag Spring 2013.
Delicious! Didn't alter a thing, although next time I will be sure to cut my beets smaller than my butternut squash as they could have been just a tiny bit more tender. Roasted for 40 mins and stirred once. The fresh rosemary is for sure key here.