Ingredients
- 1 lb butternut squash, peeled and cut into 1-inch cubes
- 1 lb golden beets, peeled and cut into ½-inch wedges
- 21/2 tbsp melted ghee or cold-pressed sesame oil
- 2 tbsp tahini
- 2 tsp fresh lemon juice
- 2 tsp chopped fresh oregano leaves
- 1 tsp chopped fresh rosemary
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 2 tbsp shelled, raw pistachios (omit for nut-free)
Directions
- Preheat the oven to 400°F.
- In a large bowl, toss together all of the ingredients, except for the pistachios. Spread in a single layer on a rimmed baking sheet.
- Roast for 20 minutes. Stir and rotate the pan halfway through.
- Stir in the pistachios and roast for 5 minutes more. Serve.
NOTES: The vegetables can be peeled and cut the night before and stored in an airtight container in the refrigerator.
This recipe originally appeared in Meals Made Simple by Danielle Walker.