Two hungry foodies sharing their love of food!

Oven roasted butternut squash and beets

Oven roasted butternut squash and beets

This dish is lovely.

I love the colors. It’s pretty to look at, and would look beautiful on the table for holidays.

Beets were such a mystery to me for most of my life.  It wasn’t until I was at a friend’s house for lunch and his mom had a bowl of pickled beets on the table. I remember not wanting to be rude, so I tried them.  I had to restrain myself from not eating the whole bowl.

Since then I’ve incorporated beets into my diet whenever possible.  You can use them in salads, soups, smoothies, or eaten as they are roasted, pickled, or grilled.

Not only do beets taste great, but they’re high in vitamins and minerals.

  • Vitamin C, fiber, iron, potassium, vitamin B, and manganese
  • The beautiful red color is from betacyanin, a plant color that has been found to help cells defend against carcinogens.
  • Good for heart health, eye health, and help dementia risk due to the nitric acid it produces.  That helps increase blood flow in our bodies, which includes our brains.  It’s been found that adults with high-nitrate diets had more blood flow to the white matter of their frontal lobes, which decreases dementia risk.

Now, if those items above weren’t enough to make you want to make this, then consider the butternut squash.

Doesn’t it look gorgeous paired with the beets? The combination of the two colors scream Fall season to me.

Butternut squash is harvested in the fall.  It has a thicker exterior and a firm inside, which make it perfect for roasting.

It too offers many health benefits like:

  • Good source of potassium, fiber, Vitamin E, Vitamin B-6, folate, and manganese.
  • Low in fat
  • Helps regulate blood pressure
  • Boosts Immune system with Vitamin C.

The beets and squash were lovingly tossed in some maple syrup, and topped with some chopped walnuts and pastchios for some added crunch.

This is one of those dishes I feel really great about.  It’s healthy, beautiful, screams Fall, and tastes great.

I hope you will enjoy it as much as we do.

Oven roasted butternut squash and beets

October 4, 2017


  • 1 large butternut squash, peeled, seeded, and cut into chunky cubes
  • 1 large beet, peeled, and cut into chunky cubes
  • 3 Tablespoons of olive oil
  • 1 1/2 Tablespoons of maple syrup
  • 1 teaspoon of kosher salt (more or less to taste)
  • Garnish: Pistachios and toasted walnuts (optional)
  • Salt & pepper to taste
  • Step 1 Preheat oven to 375 F degrees
  • Step 2 In a large bowl add the olive oil, maple syrup, and salt and mix well.
  • Step 3 Toss in the beets and butternut squash so they are all evenly covered.
  • Step 4 On a baking sheet pour out veggies.
  • Step 5 Roast in the oven for about 20 minutes, then stir half way, and continue baking for about 20-25 minutes until tender.
  • Step 6 Remove from the oven, and sprinkle with nuts.
  • Step 7 Season with salt and pepper to tasted.
  • Step 8 Enjoy.







Related Posts

Spicy Baked Tofu Bites

Spicy Baked Tofu Bites

I’m crazy for these little baked pieces of tofu.  Really, I am. I really enjoy them in salads, as a snack, or eaten with rice and kimchi. I’m half Korean, so I love me some kimchi.  It’s a delicious fermentate cabbage mixed with red pepper and […]

Korean Zucchini & Scallion Pancake – Pajeon

Korean Zucchini & Scallion Pancake – Pajeon

How to make Korean Zucchini & Scallion pancake – Pajeon from Kimie Weldon Bowser on Vimeo. Pajeon is a Korean pancake that is a very popular appetizer.  There are many variations including ones filled with scallops, shrimp, just scallions, or a mixture.  Since zucchini and scallions […]

Leave a Reply

Your email address will not be published. Required fields are marked *