Serves: 6
This delicious roasted butternut squash and beet recipe is a simple and colorful side dish for any meal. With just a few ingredients, this dish is quick, yet flavorful and nourishing, as roasting the vegetables brings out their natural sweetness. Garnish with diced red onion and parsley for an even more colorful presentation!
Ingredients (organic/biodynamic):
- 1 lb. beets, chopped into ¾ inch cubes
- 1 lb. butternut squash, chopped into ¾ inch cubes
- ½ large red onion, diced
- 1 clove garlic, minced
- ¼ c. water
- Celtic Sea Salt® and freshly ground black pepper, to taste
- Fresh parsley and/or diced red onion for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Combine beets, butternut squash, onions, and garlic in a roasting pan with ¼ cup of water. Top with Celtic Sea Salt, and black pepper.
- Roast uncovered for 20 minutes, then stir gently. Continue to roast for an additional 30 minutes, or until tender.
- Remove from oven, add garnish, and serve warm.
- Enjoy!