I love having roasted veggies on hand because they are the perfect low-calorie side. Try my version of roasted butternut squash and beetroot.
Enjoy, Gbemi x
1 medium butternut squash, peeled seeded and cut in cubes
5 medium beets, peeled and cut in cubes
2 tablespoons olive oil
2 cloves garlic, minced Directions
Salt & Black Pepper
Dried mixed herbs
Preheat oven to 400 degrees F. Toss butternut squash with olive oil, herbs and garlic in a large bowl. Do the same to the beetroot in a separate bowl, so it doesn’t stain. Season with salt and black pepper. Arrange coated squash and beetroot on a baking sheet. Roast in the preheated oven until tender and lightly browned, 30 to 35 minutes.