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Roasted Beets and Butternut Squash

This delightful recipe combines earthy beets and sweet butternut squash, roasted to perfection for a colorful and nutritious dish that's perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 medium medium beets, peeled and cut into bite-sized cubes
  • 1 medium medium butternut squash, peeled and diced
Seasoning and oil
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, if you’re feeling fancy
  • a splash balsamic vinegar optional, but oh-so-delicious!

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a big bowl, mix the beet cubes and butternut squash pieces.
  3. Drizzle with olive oil, and sprinkle with salt, pepper, and thyme. Toss to coat.
  4. Spread the veggies on a lined baking sheet, ensuring they are not crowded.
Cooking
  1. Roast the veggies in the oven for about 30-40 minutes. Stir halfway through to ensure even roasting.
  2. If desired, drizzle balsamic vinegar over the veggies just before serving.

Notes

Prep the beets and squash ahead of time for quicker cooking. Fresh thyme enhances flavor, and garlic can be added for a fragrant twist.