Roasted Butternut Squash and Beets

Did you know that both beets and butternut squash are super foods? Together they offer a delicious dose of anti-inflammatory goodness that may reduce the risk of many chronic illnesses.

Enjoy these roasted gems whenever you get the chance. Both butternut squash and beets are very high in powerful antioxidants, and are mood-lifting, too. Plus low in fat, full of fiber, and fabulously heart-healthy.

Beets are known to lower blood pressure and help protect cells from oxidative damage. Butternut squash is rich in carotenoids that naturally offer protection against aging.

These veggies are an ideal addition to any holiday menu. Stunningly colorful together, they practically glow! But you know what? It’s the combination of flavors – sweet, creamy, salty, savory – that will bring you back for seconds and thirds.

And there’s no reason to restrict this to holidays, either. Just plate with something easy, like mashed potatoes and steamed broccoli, for a nourishing dinner any night of the week.

ROASTED BUTTERNUT SQUASH AND BEETS (OIL-FREE)


1 1/2 pounds butternut squash, chopped into 3/4-inch cubes
1 large onion, diced
2 small beets, peeled and chopped into 1/2-inch cubes
1/2 cup water (or more, if needed)
kosher salt and coarsely ground black pepper, to taste
dash of cayenne pepper or Cajun or Creole seasoning, to taste (optional)

garnish: fresh parsley or cilantro, minced (optional)

Instructions

Preheat oven to 400 degrees.

Place vegetables in a nonstick roasting pan (Scanpan is my favorite), with 1/4 cup water. Add the seasoning and combine evenly.

Roast uncovered for 20 minutes, then stir gently, and add another splash of water (1/4 cup or more) if needed. Continue to roast for another 20 to 30 minutes, or until very tender.

Remove from oven and serve warm.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen