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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!

Rosemary Roasted Apples, Beets and Butternut Squash

6
SERVINGS

Ingredients

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• 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

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• 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.