Roasted Beets and Butternut Squash recipe makes a flavorful and healthy addition to a holiday meal or a basic supper. Gluten free recipe. Recipe as given serves 4 but can easily be doubled or tripled for a holiday feast. click here to jump down to the recipe.
Today the Sunday Supper blogging crew is sharing gluten free holiday recipes in honor of TR Crumbley, one of our members who lost his battle with cancer this year. TR shared lots of great gluten free recipes on his blog, so we thought this would be a fitting way to honor his memory.
I never had a chance to meet TR in person. But you still definitely get to know people when you are in a blogging group like #SundaySupper. We’re always talking about family meals so we become a sort of extended family. I definitely got a feel for TR’s warm personality and lively sense of humor through his blog posts, tweets, Facebook comments, etc. I also remember the first time I co-hosted a Sunday Supper event, TR volunteered to help show the ropes. He was a big help!
As I read in this Sunday Supper profile about TR and his blogging, TR focused his blogging on the gluten free lifestyle he had adopted after college. While gluten free is not something we focus on, our son does have multiple food allergies. Managing these allergies certainly gives me a great appreciation for folks that are dealing with other restrictions such as a gluten free diet. FYI, something being gluten free doesn’t mean it is safe for other food allergies! I can’t tell you how many times we’ve been offered a gluten free menu as a response to our son’s allergies to nuts and eggs.
Making Roasted Beets and Butternut Squash
This Roasted Beets and Butternut Squash is an easy holiday side dish. There’s no wheat involved, and no processed ingredients where gluten could be lurking unexpectedly.
Most of the work here is peeling the squash and beets. Make sure you have a good sharp peeler to make holiday feast prep go easily! I also have found that an ice cream scooper is a great way to scoop out the squash seeds. (My Amazon affiliate links included in case you need to grab one of those tools to get ready for the holidays!)
I roasted the beets and squash at a lower temperature than I typically use for roasted veggies. I had a turkey breast on another rack, so this 325 convection setting worked for both elements of the meal to cook together.
Wine Pairing for Roasted Beets and Butternut Squash
Beets can be a little tricky for wine pairing, but roasting the beets and getting them caramelized makes them more wine friendly. Merlot is a red wine that tends to pair well with beets. We served this dish with a good Merlot from Washington state, and it paired very well with the beets and squash. Pinot Noir, a reliable choice for a turkey dinner, also pairs well with beets and could be an option here.
- 1 large beet, peeled and chopped into bite sized pieces
- 2 cups butternut squash (half of a large squash) peeled and chopped into bite sized pieces
- Both cut into 1 inch pieces
- ½ tsp minced fresh rosemary (or use dried if that's what you have)
- ½ tsp garlic powder
- 2 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 2 tbsp pumpkin seed, toasted
- salt and pepper to taste
- Preheat oven to 325 convection setting (or 350 regular). Spread the beets and butternut squash in a roasting pan. Toss with the olive oil, garlic powder, rosemary and salt and pepper to taste.
- Place the roasting pan with the squash and beets in the oven. Roast for 40 minutes, and check for doneness. You will likely need about 10 more minutes of roasting but don't want to overcook.
- Stir the veggies before returning to the oven. Roast another 10 minutes. The beets and squash should be starting to brown and both veggies should be tender when done.
- Remove the roasted beets and butternut squash from the cover when done. Toss with the maple syrup, and plate along with the rest of your feast. Top the beets and squash with a little sprinkle of pumpkin seeds and enjoy!
Gluten Free Sunday Supper Recipes
Sleigh Ride Starters
- Pepperoni Soft Pretzels by Grumpy’s Honeybunch
- Pumpkin Bread with Maple Walnut Glaze by My Life Cookbook
- Savory Chickpea Banana Pepper Fritters by Sue’s Nutrition Buzz
- T.R.’s Mulled Cider Martini by Food Lust People Love
Seasons Greetings Sides
- Balsamic Braised Red Cabbage by Take A Bite Out of Boca
- Gluten Free Au Gratin Potatoes by Sunday Supper Movement
- Gluten Free Turkey Gravy by Jersey Girl Cooks
- Gluten-Free Thanksgiving Stuffing or Dressing by Palatable Pastime
- Roasted Beets and Butternut Squash by Cooking Chat (you are here!)
- Roasted Brussels Sprouts And Squash With Cranberry Cider Glaze by The Crumby Kitchen
- T.R.’s Homemade Cranberry Sauce by Hardly A Goddess
Making Things Merry Main Dish
- Chicken Caesar Salad Wrap by Life Tastes Good
- Easy Mexican Chicken Bowl by A Kitchen Hoor’s Adventures
- Pork Fried Rice by The Freshman Cook
- Turkey Ham Scalloped Potatoes and Kale by Cindy’s Recipes and Writings
- Vietnamese Chicken Salad by Caroline’s Cooking
Decking the Halls Desserts
- Flourless Chocolate Cookies by Pies and Plots
- Gluten Free Fudge by Our Good Life
- Grandma’s Peanut Butter Balls by Cricket’s Confections
- No Bake Gluten Free Fudgy Brownies by Simple and Savory
- Gluten Free Chocolate Chip Cookies by Desserts Required
- The Worlds Best Gluten Free Sweet Potato Brownies by Bites of Wellness
- White Chocolate Crème Brûlée by That Skinny Chick Can Bake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.