Rosemary Roasted Butternut Squash and Beets With Garlic

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups butternut squash (or pumpkin cut into about TWO-bite-size pieces)
  • 3
    beets (cleaned and cut into ONE-bite-size pieces)
  • 1
    medium onion (sliced into slivers)
  • 2
    garlic cloves (minced)
  • 1
    tablespoon fresh rosemary (minced)
  • salt and pepper
  • 4
    tablespoons butter (melted)
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DIRECTIONS

  • Preheat oven to 400F degrees.
  • In a large bowl, toss together the butternut squash, 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.
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