Oven-Roasted Squash and Beets with Arugula | Midwest Living
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Oven-Roasted Squash and Beets with Arugula

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Oven-Roasted Squash and Beets with Arugula

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  • Makes: 6 servings
  • Yield: 6 cups
  • Prep 20 mins
  • Roast 25 mins to 35 mins

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This calicolike blend is as nutritious as it is pretty. The veggies roast separately so the beets don't dye the squash pink. The recipes comes from Urban Roots Farm in Springfield, Missouri.

Ingredients

  • 2 pounds beets, peeled and cut into 1/2-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 2 - pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups baby arugula leaves

Directions

  1. In a shallow roasting pan combine beets, 2 tablespoons of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. In a second shallow roasting pan combine squash with remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Place roasting pans on separate oven racks and roast in a 425 degrees oven, uncovered, for 25 to 35 minutes or until beets and squash are tender, stirring and switching pan positions once during roasting.
  2. Place beets and squash in a large bowl; add arugula and toss. Serve warm or at room temperature.

Nutrition Facts

(Oven-Roasted Squash and Beets with Arugula)

Servings Per Recipe 6, Mark as Free Exchange () 0, sodium (mg) 192, Potassium (mg) 362, calcium (mg) 36, iron (mg) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, Monosaturated fat (g) 2, carb. (g) 11, chol. (mg) 0, sat. fat (g) 0, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 76, Folate (µg) 75, Fat, total (g) 4, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 3, Riboflavin (mg) 0, Niacin (mg) 1, vit. C (mg) 12, Thiamin (mg) 0, pro. (g) 1, vit. A (IU) 4888, sugar (g) 5

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