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Rosemary Roasted Butternut Squash and Beets With Garlic Recipe

Rosemary Roasted Butternut Squash and Beets With Garlic Recipe

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Rosemary Roasted Butternut Squash and Beets With Garlic

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Ingredients:

Serving

2 cups butternut squash (or pumpkin cut into bite-size pieces)
3 beets (cleaned and cut into bite-size pieces)
1 medium onion ( sliced into slivers)
2 garlic cloves (minced )
1 tbsp fresh rosemary (minced )
salt and pepper
4 tbsp butter (melted )

Directions:

Preheat oven to 400 degrees.
In a large bowl, toss together the pumpkin, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	115.7 Kcal (484 kJ)
Calories from fat	69.26 Kcal
		% Daily Value*
Total Fat	7.7g	12%
Cholesterol	20.35mg	7%
Sodium	35.87mg	1%
Potassium	332.46mg	7%
Total Carbs	11.74g	4%
Sugars	4.55g	18%
Dietary Fiber	2.59g	10%
Protein	1.63g	3%
Vitamin C	13.5mg	23%
Vitamin A	0.6mg	19%
Iron	0.9mg	5%
Calcium	38.2mg	4%

Amount Per 100 g
Calories	99.1 Kcal (415 kJ)
Calories from fat	59.32 Kcal
		% Daily Value*
Total Fat	6.59g	12%
Cholesterol	17.43mg	7%
Sodium	30.72mg	1%
Potassium	284.76mg	7%
Total Carbs	10.06g	4%
Sugars	3.89g	18%
Dietary Fiber	2.22g	10%
Protein	1.4g	3%
Vitamin C	11.6mg	23%
Vitamin A	0.5mg	19%
Iron	0.8mg	5%
Calcium	32.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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