Thursday, November 20, 2014

Roasted Beets and Butternut Squash with Rosemary and Sage

This is a great fall or winter side dish.  Perfect for Thanksgiving next week too!  It is comforting and warm, hearty yet healthy, and just so delicious.  You can add in other hardy vegetables too- parsnips, sweet potatoes, carrots, rutabaga all work well.  And you can certainly omit the rosemary and sage if you want, but I had some already and thought that they'd be a nice change of pace from my usual more basic roasted vegetables.  They add a subtle earthy "herbiness" and fall flavor.  I also added a couple jalapenos for some kick, and, boy, did they add a kick.  We like spicy around here, but you'll probably want to leave those out if you don't. :-)

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
Olive Oil

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.


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