Rosemary Roasted Butternut Squash and Beets With Garlic

Name: Rosemary Roasted Butternut Squash and Beets With Garlic
Prep time: 20 min
Cook time: 40 min
Total time: 1 min
Ingredients: 2 cups 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); 1 tablespoon fresh rosemary (minced); salt and pepper; 4 tablespoons butter (melted)

4.5

(4)

www.food.com

Your recipes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours

Servings: 6

Cost: $2.45 /serving

Author : KerfuffleUponWincle

vegetable low protein savory

Rosemary Roasted Butternut Squash and Beets With Garlic

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups 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)1 tablespoon fresh rosemary (minced)salt and pepper4 tablespoons butter (melted)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 400F degrees.

Step 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.

Step 3

Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.