Balsamic Roasted Kabocha Squash and Beets
Kabocha squash is one of those seasonal treats that’s only available for a short time each year. Roasting brings out the inherent natural sugars of the BCfresh squash and beets and gives it star status.
Ingredients
- 2 lb BCfresh Kabocha squash peeled and cut into 1-inch cubes
- 1 lb BCfresh beets peeled and cut into 1-inch cubes
- 1 lb BCfresh carrots peeled and cut into 1-inch pieces
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tsp fleur de sel for roasting
- Freshly ground pepper for roasting
- Olive oil for drizzling
- Balsamic vinegar for drizzling
- 1 tbsp fresh thyme
- Crumbled chevre or feta
- Fleur de sel
- Freshly ground pepper
Instructions
- Preheat oven to 375F. Place the cubed squash, beets, and carrots in a large bowl. Pour the oil and balsamic overtop, add the 2 tsp fleur de sel and ground pepper, and toss well to coat.
- Transfer to a large, rimmed baking sheet. Spread out into a single layer and bake in preheated oven for 50 to 60 minutes until golden brown and tender.
- Transfer to a serving bowl and drizzle over a bit more olive oil and balsamic. Sprinkle the fresh thyme overtop, and garnish with the crumbled chevre. Season with salt and pepper to taste.
The picture shows carrots in the recipe and that is not listed in the ingredients
Thanks for pointing out the miss. We’ve updated the recipe to include carrots as an ingredient.