Maple Roasted Butternut Squash with Beets

This sudden deep freeze has me missing the bearable temperatures of fall. This side dish has a beautiful color contrasts and flavorings which evoke the taste of autumn cuisine.  

Recipe from the Roasted Root.

-1 medium butternut squash, peeled, seeded and chopped
-1 large red beet, peeled and chopped
-3 tablespoons olive oil
-1-1/2 teaspoon kosher salt
-2 teaspoons ground cinnamon
-1 tablespoon pure maple syrup
For Serving
Dried oregano
Toasted walnuts

To make: Peel and chop the butternut squash and the beet into ½” cubes.

Place them in a mixing bowl. Then add oil, salt, cinnamon, and maple syrup. Toss to make sure the veggies are evenly coated.
Spread out on a large baking sheet in a single layer. And roast  the vegetables for 40 to 50 minutes at 400 degrees, stirring once half-way through roasting.

Once they're finished, remove and serve with the oregano and toasted walnuts.

The maple syrup added a subtle sweetness to this, which played well off of the cinnamon. The walnuts added a nice textural contrast. The beets and butternut squash were able to shine through beautifully and add a nice jewel-toned color contrast. 


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