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Roasted Beets + Butternut Squash

Servings: 6

Ingredients

  • 4 medium beets peeled and diced into 1-inch cubes
  • 3 cups diced butternut squash 1 small squash
  • 3 fresh garlic cloves minced
  • sea salt and ground pepper to taste
  • 2 tsps dried thyme
  • 2 Tbsps avocado oil or olive oil
  • 2 Tbsps high-quality balsamic vinegar
  • 2 Tbsps raw honey or pure maple syrup

Instructions

  • Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
  • Add the diced beets, butternut squash, and garlic to the baking sheet.
  • Sprinkle everything with sea salt, pepper, and thyme.
  • Drizzle with your oil, balsamic, and honey.
  • Use your hands to toss everything really well, then spread evenly in a single layer onto the sheet pan.
  • Roast for 25-30 minutes, flipping halfway, or until tender and golden.
  • Sprinkle with fresh thyme if desired before serving.