Recipes: Maple Roasted Butternut Squash

• Prep Time:15 minutes
• Cook Time:45 minutes
• Serves:6

 

Tagged:
butternut squash, cinnamon, maple syrup, red beet,

Maple Roasted Butternut Squash takes a great fall vegetable and gives it even more fall flavor! Just a little maple syrup sweetens the squash. You can add more maple syrup (one or two tablespoons) if you like your veggies sweeter. This recipe is great to make using organic ingredients.

 

Foodie Byte

Ingredients

1 medium butternut squash, peeled, seeded and chopped
1 large red beet, peeled and chopped
3 tablespoons grape seed, coconut or olive oil
1 1/2 teaspoon kosher or sea salt
2 teaspoons ground cinnamon
1 tablespoon pure maple syrup
Zest of 1 orange, optional
Dried oregano
Toasted walnuts, almonds or pistachios (your choice)

Preparation

Preheat the oven to 400°F.
Peel and chop the butternut squash and the beet into 1/2” cubes.
Place vegetables in a mixing bowl and add oil, kosher or sea salt, cinnamon, and maple syrup.
Toss well using your hands and make sure the vegetables 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 the vegetables.
Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired.
Serve with toasted nuts of your choice.

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