Maple Roasted Butternut Squash and Beets

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Beet, large red
  • 1 Butternut squash, medium
  • 1 Orange, zest of
  • 1 Oregano, dried

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Grapeseed or olive oil

• Nuts & Seeds

  • 1 Pistachios
  • 1 Walnuts, toasted

Found on theroastedroot.net

Description

Directions

• 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.