Maple Roasted Butternut Squash and Sweet Beets
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 butternut squash (about 5 cups cubed – you may be able to find pre-cut butternut squash at your grocery store)
1 24 oz. jar Paisley Farm Sweet Beets, drained
2 tbsp. olive oil
4 tbsp. maple syrup
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground ginger
1 tsp. salt
½ tsp. black pepper
1 ½ tsp. chopped fresh rosemary
Instructions
- Preheat your oven to 400 degrees F. Line a large, rimmed sheet pan with parchment paper or aluminum foil. Set aside.
- Rinse the outside of the butternut squash with warm water and dry well. Using a large knife, carefully cut the squash in half lengthwise. Note: To make cutting the squash less cumbersome, you can cut it in half widthwise first and then cut each end in half lengthwise.
- Using a spoon, scrape out the seeds and any stringy parts of the squash. Next, using a sharp knife, cut off the stem and bottom ends of the squash and carefully cut off the peel. Chop the squash roughly into 1-inch cubes.
- Next, place the squash and the sweet beets in a large mixing bowl. Drizzle with the olive oil and 3 tablespoons of maple syrup. Gently toss the squash and beets until well coated. Next, sprinkle the cinnamon, nutmeg, ground ginger, ½ teaspoon of salt, ¼ teaspoon of black pepper, and the chopped fresh rosemary over the squash and beet mixture. Gently toss until everything is well coated in the seasonings.
- Transfer the squash and beet mixture to the prepared sheet pan and spread into an even layer. Sprinkle with the remaining ½ teaspoon of salt and remaining ¼ teaspoon of black pepper.
- Bake for 25 to 40 minutes, or until the squash is tender and slightly caramelized.
- Serve immediately or at room temperature.