Ingredientes para Rosemary Roasted Butternut Squash And Beets With Garlic
- 1 medium butternut squash (approximately 2 pounds), peeled and cubed
- 2 medium beets (approximately 1 pound), peeled and cubed
- 1/2 medium red onion, chopped into wedges
- Garlic Cloves
- Fresh Rosemary
- Salt And Pepper
- Butter
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Cómo preparar Rosemary Roasted Butternut Squash And Beets With Garlic
- Preheat oven to 400°F (200°C).
- Peel and cube 1 medium butternut squash (approximately 2 pounds) and 2 medium beets (approximately 1 pound). Chop 1/2 medium red onion into wedges.
- Mince 4 cloves of garlic. Strip 2 sprigs of fresh rosemary and roughly chop the leaves.
- In a large bowl, toss together the butternut squash, beets, onion, garlic, and rosemary. Drizzle with 1/4 cup melted unsalted butter.
- Season generously with salt and pepper.
- Spread the mixture evenly in a 13x9 inch baking dish.
- Roast for 45-55 minutes, or until the squash and beets are tender, flipping halfway through. Cooking time may vary depending on the size of your vegetables. Begin checking for doneness at 45 minutes.
- Serve warm as a delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
15g
Fat
24g
Carbs
3g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Side Dishes Vegetables American Southern United States Oven Easy Dietary Low Sodium Low Calorie Low Carb Low In Something Onions Squash Taste Mood Savory Equipment 3 Steps Or Less From Scratch
