Rosemary Roasted Butternut Squash and Beets With Garlic |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Modified from AJC (online) What's For Dinner - Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe. Ingredients:
2 cups butternut squash (or pumpkin cut into bite-size pieces) |
3 beets (cleaned and cut into bite-size pieces) |
1 medium onion (sliced into slivers) |
2 garlic cloves (minced) |
1 tablespoon fresh rosemary (minced) |
salt and pepper |
4 tablespoons butter (melted) |
Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, toss together the pumpkin, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
3. Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.
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