Roasted Butternut Squash and Beets with Red Onion
Total time
Author: Keys to the Cucina
Serves: 6-8
- 1 butternut squash, cut in cubes
- 10 small beets, roasted and cut into fourths
- ½ large red onion, sliced
- 1 tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp parsley
- Preheat oven to 400.
- Roast the beets tightly wrapped in foil for 1 hour, or until the skin easily peels away.
- Toss the butternut squash with a drizzle of evoo, the onion, salt, pepper, and garlic powder.
- On a sheet pan, roast the butternut squash and red onion on 400 for 25-30 minutes.
- Cut the beets into fourths and combine with the squash and onion.
- Finish with ½ tsp of parsley and serve warm or at room temperature.
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/12/05/roasted-butternut-squash-and-beets-with-red-onion/
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