Balsamic Roasted Kabocha Squash and Beets

Balsamic Roasted Kabocha Squash and Beets

Caren McSherry
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.