0.0 – 0 reviews • Thanksgiving
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Active: |
15 min |
| Yield: |
4 to 6 servings |
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Active: |
15 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
- 1 pound red beets, peeled and cut into 1-inch pieces
- 2 yellow onions, large diced (about 4 cups)
- 1 tablespoon fresh thyme, chopped
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
227 |
| Total Fat |
6 g |
| Saturated Fat |
1 g |
| Carbohydrates |
42 g |
| Dietary Fiber |
9 g |
| Sugar |
18 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
1010 mg |
| Serving Size |
1 of 4 servings |
| Calories |
227 |
| Total Fat |
6 g |
| Saturated Fat |
1 g |
| Carbohydrates |
42 g |
| Dietary Fiber |
9 g |
| Sugar |
18 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
1010 mg |