recipe: roast cinnamon squash and beets

after trying the roast squash, sweet potato/yams and apple dish, i found this roasted squash and beets recipe and knew it would be a good side dish as well. the apple cider vinegar and cinnamon gave it a nice aroma. while the original recipe included maple syrup but i didn’t think it was necessary so i just skipped it.

roast squash and beetscooking tools

  • large mixing bowl
  • baking pan
  • parchment paper

ingredients

  • 1 small butternut squash
  • 2 medium beets
  • 1 Tbsp ground cinnamon
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar

preparation

  1. preheat oven to 350°F.
  2. peel butternut squash, cut in half horizontally and deseed. chop into ½ to ¾ inch cubes. put into the mixing bowl.
  3. peel beets and chop into ½ to ¾ inch cubes. put into the mixing bowl.
  4. add cinnamon, oil and vinegar into the mixing bowl. mix well.
  5. line baking pan with parchment paper.
  6. pour mixture into a baking pan and spread out.
  7. put baking pan into the oven for 30 to 45 minutes or until vegetables have softened.
  8. serve warm.

notes

1. resource – original recipe from The Roasted Root: Maple Roasted Butternut Squash and Beet

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