Rosemary Roasted Butternut Squash and Beets With Garlic

"NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! 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."
photo by Dr. Jenny photo by Dr. Jenny
photo by Dr. Jenny
Ready In:


  • 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)


  • 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.

Questions & Replies

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  1. 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 Recipe #338332. Thanks for a great side! Made for Photo Tag Spring 2013.
  2. 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.
  3. Rosemary really brings an amazing flavor to this dish! I continued roasting until my onions were just getting crispy and the flavor was like French fried onions. Chop the beets a little smaller than the squash and it comes out perfectly!
  4. The recipe overlooked the very important fact that beets cook way slower than squash. A very important thing left out that could ruin a potentially good dinner. Soggy over cooked squash is not very appealing at all..:(


  1. It is essential that the beets are cut to a much smaller size than the squash. The beets cooks way slower.



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