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Maple-Roasted Beets and Butternut Squash with Caramelized Onions, Sage and Cranberries

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Maple-Roasted Beets and Butternut Squash with Caramelized Onions, Sage and Cranberries

Maple-Roasted Beets and Butternut Squash with Caramelized Onions, Sage and Cranberries

Using just one baking sheet, this sweet and scrumptious Maple-Roasted Beet and Winter Squash recipe melts together with caramelized onions, fresh sage, sweet cranberries, and golden raisins. A perfect side dish all winter long!

  • Author: Amanda MacArthur
  • Category: Sides & Sauces

Ingredients

Scale
  • 1 medium red beet
  • 1 butternut squash (or any winter squash)
  • 4 Tbsp walnut oil, divided
  • 1/2 cup real maple syrup
  • 1/2 tbsp cinnamon
  • 2 medium yellow onions
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 2 Tbsp chopped fresh sage
  • 1/4 cup goat cheese
  • Salt and pepper

Instructions

  • Preheat oven to 375°F.
  • Cut the ends off and peel your beet and butternut squash. Cut squash in half lengthwise to remove and toss seeds, or save for roasting later, and then cut squash into 1/2″ chunks and add to baking sheet, or in a bowl. Cut beet into 1/4″ morsels.
  • Drizzle half the walnut oil over the squash and beets, along with the maple syrup, then sprinkle with cinnamon, salt and pepper. Toss.
  • Remove peel from onion and slice into 8ths, rub with remaining oil, then sprinkle with salt and pepper and add to baking sheet. Bake for 20 minutes or until soft, then turn off the oven and let rest for 10 more minutes.
  • When done, toss in a serving dish with dried cranberries, golden raisins, and fresh sage. Then, sprinkle with goat cheese and serve warm.
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