Maple Roasted Butternut Squash & Beets

Plate of maple roasted squash and beets


  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 large red beet, peeled and chopped
  • 3 tablespoons grapeseed or olive oil
  • 1 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 tablespoon pure maple syrup (you can add an additional teaspoon if you would like to sweeten the veggies even more)
For Serving
  • Zest of 1 orange (optional)
  • Dried oregano
  • Toasted walnuts
  • Pistachios


Preheat oven to 400 degrees F.

Peel and chop the butternut squash and beet into 1/2 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 and roast veggies for 40-50 minutes, stirring once half-way through roasting. Place oven on the broil setting for 3-5 minutes in order to crisp up the veggies.

Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired. Serve with walnuts and pistachios.

Recipe courtesy of