Here’s a great recipe from The Roasted Root that partners up the winter squash and beetroot in some of this week’s VegBoxes to make a sweet and tasty dish that could be served alongside quinoa or polenta.
Not only is this recipe full of seasonal flavour but it’s packed full of nutritional value. Beetroot contains betalains – antioxidants which are great for cleansing – and their balance of natural sugars and fibre translates into efficient energy release within your body. What’s more they’re nitrate content improves brain function and their anti-inflammatory properties puts beetroot high on the ‘natural cancer fighter’ list.
Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 4 to 5 people
Ingredients:
- 1 winter squash, peeled, seeded and chopped
- 1 large beetroot, peeled and chopped
- 3 tablespoons grapeseed or olive oil
- 1-1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 tablespoon pure maple syrup
For Serving:
- Zest of 1 orange, optional
- Dried oregano
- Toasted walnuts
- Pistachios
Directions:
- Preheat the oven to 400 degrees F.
- Peel and chop the butternut squash and the beet into half-inch cubes.
- Place them in a mixing bowl and add oil, salt, cinnamon, and maple syrup. Toss well using your hands and make sure the veggies are all evenly coated.
- Lay the vegetables out on a large (or two smaller) baking sheet in a single layer.
- Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.
- Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired.
- Serve with toasted walnuts and pistachios.