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Rosemary Roasted Apples, Beets and Butternut Squash

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


  • 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


  1. Preheat oven to 400°F (200°C)
  2. In large bowl, combine all ingredients and toss well to coat.
  3. 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:
BC Tree Fruits