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

1. 1

   Preheat oven to 400°F (200°C)

2. 2

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

3. 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.