30 Oct Sweet and Spicy Roasted Beets & Butterkin Squash
Roasting veggies is probably my favorite way to prepare them because of how sweet and caramelized they become. You can experiment with adding different root veggies like kohlrabi, carrots, turnips and fall radishes. Enjoy these on their own or toss on top of some lettuce for a delicious salad.
1 bunch beets
1 butterkin squash
1 tbsp avocado oil
1 tbsp coconut aminos
1/8 tsp cayenne pepper
1 tsp honey
Salt and pepper
Preheat your oven to 400. Chop beets and squash (peeling optional for the beets but probably preferable for the butterkin) into inch sized cubes and place on a baking sheet, covered in parchment for an easier clean up. Mix the rest of the ingredients in a bowl and pour over beets and squash, tossing to coat everything. Bake for about 30 minutes or until you can poke a fork through easily.
Recipe and Photos by Olivia Edgar. Olivia’s passion for food and cooking finds focus on recipes using plant based, organic ingredients which make people feel their absolute best. She is a graduate of The Institute for Integrative Nutrition (IIN) and now meal preps for clients and small events. Olivia is newly married, and when she’s not cooking and sharing her recipes and holistic approaches on her Instagram account, you can find her working on their fixer-upper in Telford.