Roasted Beets & Butternut Squash
Beets and butternut squash are both low in calories and high in nutrients, fiber and antioxidants. They have a lower glycemic load then generic starchy potatoes but are on par or maybe superior in terms of texture and flavor. This is Baked – not fried. The flavor Earthy, slightly sweet and tangy.
INGREDIENTS
- 3large Beets, chopped into bite sized pieces
- 1Butternut Squash, peeled & chopped into bite sized pieces
- 1 Tablespoon Coconut Oil, melted
- salt and pepper to taste
DIRECTIONS
- Preheat oven to 350. Spread the beets and butternut squash in a roasting pan. Drizzle with melted coconut oil and salt and pepper to taste.
- Place the pan in the oven. Roast for about 30 minutes. Check to see if soft, but be careful not to overcook.
- Stir before returning to the oven. Roast another 15 minutes. The beets and squash should be starting to brown and both veggies should be tender when done.
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