Roasted Beets And Butternut Squash

Roasted Beets And Butternut Squash

Who’s got the beat? My baby boy does!! He’s about to turn one and the theme for his party is little drummer boy because he drums to the beat all day long! But I digress, we’re talking about BEETS. The richly colored red, delicious veggie that tastes so good roasted or caramelized, pickled or simply pure and raw. My Roasted Beets And Butternut Squash is the perfect holiday side dish, combining two beautiful veggies for a vibrant, slightly sweet and super healthy side.

Roasted Beets And Butternut Squash

Did you know that beets provide us with so much nutrition including protein, phosphorous, zinc, fiber, potassium, Vitamins A and C, calcium and iron? That’s a whole lot of goodness in a tiny little red vegetable.

This is a quick and easy dish to make during the holidays when you’re hosting the party and making many dishes. It takes 20 minutes to make and the colorful vibrance makes for a beautiful presentation.  This is a recipe that is just as delicious year round. It’s light, healthy, and tastes like comfort food.

Roasted Beets And Butternut Squash

Roasted Beets And Butternut Squash

Serves 6

Cook and Prep Time: 30 minutes



5 medium beets, peeled and cut into thin strands

1 butternut squash, peeled and cubed

1/2 cup coconut oil

3 T fresh sage, chopped

3 T fresh thyme, chopped

1/3 cup maple syrup

1/4 cup balsamic vinegar

salt and ground black pepper



Preheat oven to 350 degrees.

Add beets and butternut squash to a foil lined baking sheet and drizzle with coconut oil and a dash of salt and pepper.

Roast for 50 minutes.

In a large pan, heat coconut oil over medium heat and add sage, thyme, maple syrup and balsamic vinegar. Cook for 5 minutes until boiling. Reduce heat to low and stir until mixture turns into a glaze.

Toss roasted beets and butternut squash into glaze. Combine well.

Serve warm or cold.

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