Oven-Roasted Squash and Beets with Arugula
- Makes: 6 servings
- Yield: 6 cups
- Prep 20 mins
- Roast 25 mins to 35 mins
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.
beets, peeled and cut into 1/2-inch pieces
extra-virgin olive oil
freshly ground black pepper
butternut squash, peeled, seeded, and cut into 1/2-inch pieces
baby arugula leaves
- Preheat oven to 425 degrees F. 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, remaining oil, salt, and pepper; toss to coat. Place roasting pans on separate oven racks and roast, uncovered, for 25 to 35 minutes or until beets and squash are tender, stirring and rearranging pans once during roasting.
- Place beets and squash in a large bowl; add arugula and toss. Serve warm or at room temperature.
(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