Rosemary Roasted Butternut Squash And Beets With Garlic Recipe

This vibrant fall side dish features tender butternut squash and earthy beets roasted to perfection with fragrant rosemary and garlic. A delicious and healthy alternative to traditional pumpkin recipes, this recipe is easy to make and perfect for Thanksgiving, fall gatherings, or a weeknight dinner. We've adjusted cooking times to ensure both squash and beets are perfectly tender.

Prep Time 20 mins

Cook Time 60 mins

Calories 109.1 kcal

Protein 2g

Rating Be the first

Rosemary Roasted Butternut Squash And Beets With Garlic

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rosemary Roasted Butternut Squash And Beets With Garlic? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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

Recipe Categories (Choose a category and find related recipes!)

Main Dish / Dinner Sweets & Sides Side Dishes European The Americas American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Frequently Asked Questions

How long does it take to make Rosemary Roasted Butternut Squash And Beets With Garlic?

Rosemary Roasted Butternut Squash And Beets With Garlic takes about 80 minutes from start to finish — roughly 20 minutes to prepare and 60 minutes to cook.

How many calories are in Rosemary Roasted Butternut Squash And Beets With Garlic?

Rosemary Roasted Butternut Squash And Beets With Garlic has approximately 109.1 calories per serving, with about 2 g protein, 3 g carbohydrates and 12 g fat.

What ingredients do I need for Rosemary Roasted Butternut Squash And Beets With Garlic?

The key ingredients for Rosemary Roasted Butternut Squash And Beets With Garlic are Butternut Squash, Beets, Onion, Garlic Cloves, Fresh Rosemary, Salt And Pepper. See the full list with measurements above.