I served this with seared tuna steaks. The leftovers would make a great topping for a salad with goat cheese, nuts, and a light vinaigrette.
What you need:
I medium butternut squash, peeled and cut into 1 1/2 inch chunks
1 1/2 pounds beets (I think I used 7 medium/small ones), ends cut off and cut into 1 inch chunks
2 jalapenos, stems removed, cut into 3-4 pieces
1-2 teaspoons cumin
A few sprigs of fresh rosemary and a few sage leaves
Salt and Pepper
Heat oven to 375 degrees Fahrenheit. Place your cut up beets, squash, and jalapenos in a large bowl. Your squash pieces should definitely be larger than the beet pieces! They cook faster. Drizzle with olive oil (I try to keep it light, using about 2 tablespoons). Sprinkle with 1 teaspoon salt and cumin. Add the rosemary and sage. Toss everything around to make sure the oil and salt are evenly dispersed. Spread this on a 13 by 9 inch sheet pan. Roast for about an hour, mixing halfway through. If you want a little extra crisp on them, leave them a little longer and turn the heat up to 425.
Remove rosemary stems. Season with salt and pepper to taste.