The creator of Maple Roasted Butternut Squash and Beets, Julia Mueller, over at the roasted root comments: “I have determined that there’s such a thing as dessert vegetables, and these are they. There’s only one tablespoon of pure maple syrup in the recipe, but the natural sugars in the butternut squash and beets seep out during the roasting process and coat the veggies in caramelized sweet emotion. The cinnamon also adds to the warmth of the veggies, which is what makes you feel as though autumn has kick started your locomotion.”
So there you have it – a dessert made from vegetables that are healthy, sweet and best of all delicious! And just maybe promoting this recipe as a dessert will get those family members, who may turn up their nose at squash and beets, a great reason to try this wonderful recipe. By the way, if you’re not ready to call vegetables a dessert, this recipe can be doubled or tripled and used as a great for a side-dish for your Thanksgiving and/or Christmas get-togethers.
Okay…below is the recipe. For more comments and instructions from Julia, take a stroll over to http://www.theroastedroot.net/maple-roasted-butternut-squash-beets/
Maple Roasted Butternut Squash and Beets
Prep Time: 15 minutes | Cook Time: 45 minutes
Total Time: 1 hour |Yield: Serves 4 to 6 people
Using organic ingredients is advised.
- 1 medium butternut squash, peeled, seeded and chopped
- 1 large red beet, peeled and chopped
- 3 tablespoons grapeseed or extra-virgin olive oil
- 1-1/2 teaspoon kosher salt (We suggest Himalayan salt)
- 2 teaspoons ground cinnamon
- 1 tablespoon pure maple syrup* (We suggest Grade B Organic Maple Syrup)
- Zest of 1 orange, optional
- Dried oregano
- Toasted walnuts
- Preheat the oven to 400 degrees F.
- Peel and chop the butternut squash and the beet into ½” cubes.
- Place them in a mixing bowl and add oil, salt, cinnamon, and maple syrup. Toss well using your hands and make sure the veggies are all evenly coated.
- Lay the vegetables out on a large (or two smaller) baking sheet in a single layer.
- Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.
- Place oven on the broil setting for 3 to 5 minutes in order to crisp up the veggies.
- Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired.
- Serve with toasted walnuts and pistachios.
*You can add an additional tablespoon if you would like to sweeten the veggies even more.