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!