Rosemary Roasted Apples, Beets and Butternut Squash
This warm and nutritious dish would be a colorful addition to a Valentine’s dinner.
Makes 6 servings
Ingredients
- 6 large beets, peeled, quartered and cooked
- 3 apples, unpeeled, seeded, halved
- 375 mL (1-1/2 cups) butternut squash, peeled and cut into small cubes
- 30 mL (2 Tbsp) olive oil
- 15 mL (1 Tbsp) balsamic vinegar
- 15 mL (1 Tbsp) fresh rosemary, minced salt and pepper to taste
Directions
- Preheat oven to 400°F (200°C)
- In large bowl, combine all ingredients and toss well to coat.
- Spray a large baking dish with cooking oil spray. Transfer apple beet mixture into baking dish. Cook for 35-40 minutes or until apples are soft but hold their shape.
Recipe provided courtesy of:
