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.
  

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