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Rosemary Roasted Butternut Squash and Beets With Garlic

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“NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! 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.”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml butternut squash (or pumpkin cut into about TWO-bite-size pieces)
  • 3 beets (cleaned and cut into ONE-bite-size pieces)
  • 1 medium onion (sliced into slivers)
  • 2 garlic cloves (minced)
  • 14.79 ml fresh rosemary (minced)
  • salt and pepper
  • 59.16 ml butter (melted)

Directions

  1. Preheat oven to 400F degrees.
  2. In a large bowl, toss together the butternut squash, 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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