Serves: 6
This simple vegan and oil-free roasted butternut squash and beet recipe is the perfect side dish for any meal. With just a few ingredients, this dish is both flavorful and nourishing. Roasting the vegetables brings out their natural sweetness. Garnish with fresh parsley and/or additional red onion for an extra pop of color and flavor!
Ingredients (organic/biodynamic):
- 1 lb. butternut squash, chopped into ¾ inch cubes
- 1 lb. beets, chopped into ¾ inch cubes
- ½ large red onion, diced
- ¼ c. water
- ¼ tsp. garlic powder
- Celtic Sea Salt® and freshly ground black pepper, to taste
- Optional garnish: fresh parsley and/or diced red onion
Instructions:
- Preheat the oven to 400°F (200°C).
- Place butternut squash, beets, and onions in a roasting pan with ¼ cup of water. Sprinkle garlic powder, Celtic Sea Salt, and black pepper evenly on top.
- Roast uncovered for 20 minutes, then stir gently. Continue to roast for an additional 30 minutes, or until tender.
- Remove from oven and serve warm. Garnish before serving and enjoy!
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