Vegetables. I’m trying to eat them. Trying hard. And, I’m going to take you on the journey with me.
I already knew that I could successfully cook a beet. I did it in my Instant Pot and actually enjoyed it. If you didn’t see that recipe, check it out here. My neighbor, Sharon, gave me a butternut squash that had been sitting in my window seal begging to be eaten. I had apples in the fridge. I also happened to have a fennel. Why? I don’t know. I just bought one without really knowing what I would do with it. I figured if I tossed all those things with maple syrup and a little oil, then I would have something pretty special. I was right!
My kids wouldn’t touch this dish with a ten foot pole (shocking), but my husband and I thoroughly enjoyed it with savory pork chops and a kale salad. The next day I had them for lunch over sautéed zucchini. They taste good hot or cold!
This dish tastes great, and it looks gorgeous on the table with the rich, beautiful holiday colors. If you are looking for a healthy dish to serve at your next dinner party, this would be a show-stopper. Enjoy!
|Prep Time||15 minutes|
|Cook Time||1 hour|
- 2-3 lb Butternut Squash peeled and cubed
- 1 Apple (large or 2 small) cubed (Fuji or Honeycrisp are good options)
- 2 bulbs Fennel sliced (remove ends and outer leaves)
- 3 Red Beets peeled and cubed
- 2 TBSP olive oil or avocado oil
- 2 TBSP Maple Syrup
- 1/2 tsp sea salt plus a dash
- 1/4 tsp pepper plus a dash
- 2 TBSP Pecan Pieces optional
- Preheat over to 400 degrees.
- Peel and cube squash. You may want to microwave the whole squash for 3 minutes before peeling. It makes it so much easier!
- Peel, core, and cube apple.
- Remove outer leaves and trim ends off fennel. Cut in half length wise, and then slice. Soak in water for a few minutes to remove any dirt. Drain.
- Peel and cube beets.
- Add squash, apple and fennel to large roasting pot. Toss in 1.5 TBSP olive oil, 1.5 TBSP maple syrup, salt and pepper.
- In a separate bowl, toss the beets with another 1/2 TBSP olive oil and 1/2 TSP maple syrup and a dash of salt and pepper.
- Carefully add them to the roasting dish by placing them on top of the other veggies. You don’t want to stir them in as the color will bleed. That’s going to happen anyway, but this helps cut back a little on the color bleed.
- Sprinkle pecans over mixture.
- Roast in oven for one hour.
- Carefully stir halfway through.
- Serve, and enjoy! These are also delicious served cold over arugula.
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