Rosemary Roasted Apples, Beets and Butternut Squash

This warm and nutritious dish would be a colorful addition to a Thanksgiving dinner.

LET'S MAKE THIS RECIPE!

6
SERVINGS

Ingredients


  • 6 large peeled, quartered and cooked beets
  • 3 unpeeled, seeded, halved apples
  • 375 mL (1-1/2 cups) peeled and cubed butternut squash
  • 30 mL (2 Tbsp) olive oil
  • 15 mL (1 Tbsp) balsamic vinegar
  • 15 mL (1 Tbsp) minced fresh rosemary
  • salt
  • pepper


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Directions


  • STEP 1

    Preheat oven to 400°F (200°C)

  • STEP 2

    In large bowl, combine all ingredients and toss well to coat.

  • STEP 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.