Tuesday, March 29, 2016

Maple Roasted Butternut Squash and Beet Salad

 Maple Roasted Butternut Squash and Beets
This recipe could be titled: My Swan Recipe as time is limited for butternut squash. It's the perfect side for a savory meat dish.
Cook's notes:

Did you know that beets have the highest sugar content of all vegetables and are  a powerhouse of nutrients that may improve your health in the following ways?

Beets can
1. Lower Your Blood Pressure
2. Boost Your Stamina
3. Fight Inflammation
4. Anti-Cancer Properties
5. Rich in Valuable Nutrients and Fiber
6. Detoxification Support


Recipe adapted from roastedroot.net and serves 4-6

Ingredients

  • 1 medium butternut squash, peeled, seeded and chopped
  • 2 large red beets, peeled and chopped
  • 3 TB. grapeseed or olive oil
  • 1-1/2 tsp. kosher salt
  • 2 tsp.ground cinnamon
  • 1-1/2 TB. pure maple syrup
  • 1/2 red onion, cut in chunks
  • For each serving optional items:
  • Zest of 1 orange
  • Dried oregano or mixed fresh herbs e.g. parsley, mint, tarragon, chives
  • Toasted walnuts or pistachios
  • mixed greens
  • optional dried cranberries

Directions:
  • Preheat the oven to 400 degrees.
  • Peel and chop the butternut squash and the beets into ½” cubes.
  • Place them in a mixing bowl and add oil, salt, cinnamon, maple syrup and red onion chunks. Toss all the ingredients and make sure the veggies are all evenly coated.
  • Lay the vegetables out on a large baking sheet lined with parchment paper in a single layer.
  • Roast vegetables for 40 minutes stirring once half-way through roasting. Cranberries can be added in the last 10 minutes of cooking time. 
  • Place oven on the broil setting for 3 to 5 minutes in order to crisp up the veggies.
  • Remove from the oven and sprinkle with dried oregano or mixed herbs, orange zest, and additional salt if desired.
  • Serve with toasted walnuts or pistachios with mixed greens.
Spring Washes Over The Desert





























1 comment:

  1. For some reason, I've never been particularly fond of beets. I don't know why as I love nearly every vegetable.

    I'm envious of you enjoying all of those blooms.

    ReplyDelete