Roasted Beets and Butternut Squash by eZG

• Serves	Cook Time	Total Time	Prep Time
  10	1 hr 30 minutes	2 hr	30 minutes

• Ingredients 

    1  bunch of beets
    1/2 tbsp of Olive Oil
    butternut squash ( 2 lbs)
    2 -3 tbsp of fresh parsley
   1 medium onion (chopped)
   1/2 tbsp of olive oil
   1/2 tsp of sea salt
   1 cup of kale ( cleaned, stemmed, and chopped)

• Instructions 

  1. Pre-heat oven to 400
  2. Clean, remove ends and peel beets.
  3. Roast the beets by putting them in individual squares of aluminum foil and splashing olive oil on them.
  4. Twist the foil so the beets are in little packages,
  5. Roast for 40 minutes or until the beets are al-dente.
  6. While beets are cooking, clean, peel and remove seeds of the butternut squash.
  7. Chop squash into 1/2 inch pieces and place into a large bowl.
  8. You can sauteed onions or use raw. Add to bowl
  9. After beets are done, remove from oven and foil. Allow to cool for a few minutes, so that you can safely cut them into 1/2 inch cubes.
  10. Combine beets with butternut squash in bowl. Add parsley, olive oil and sea salt. (NOT KALE)
  11. Toss until it is fully covered with the oil. Place on a baking sheet, so that the beets and squash are laying flat and not on top of each other.
  12. Roast for 45 minutes or until the butternut squash is tender. Reduce heat to 350 degrees. Add kale and roast for 5 minutes.
  13. Enjoy

• Marian's Personal Touches

  I have used raw onions, sauteed onions,shallots and /or red onions. All work well. This is the hit of a gathering. Well worth the time to create it.