Rosemary Roasted Apples, Beets and Butternut Squash

Rosemary Roasted Apples, Beets and Butternut Squash

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

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.