Name: Roasted Beets and Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 medium beets, peeled and diced into 1-inch cubes; 3 cups diced butternut squash (about 1 small squash); 3 garlic cloves, minced; Sea salt and ground pepper, to taste; 2 teaspoons dried thyme; 2 tablespoons avocado oil or olive oil; 2 tablespoons high-quality balsamic vinegar; 2 tablespoons raw honey or pure maple syrup

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Roasted Beets and Butternut Squash is a vibrant, hearty, and naturally sweet side dish perfect for holidays or everyday dinners. With a caramelized exterior, tender texture, and a simple seasoning of thyme, garlic, and balsamic glaze, this dish pairs well with any main course and adds a pop of color and nutrition to your table.

Why You’ll Love This Recipe

This roasted vegetable medley is as beautiful as it is flavorful. The earthy sweetness of beets and the rich, nutty flavor of butternut squash are enhanced by a touch of garlic, balsamic vinegar, and honey or maple syrup. It’s easy to make with just a few ingredients, and roasting brings out the natural sugars in the vegetables, creating a golden, crisp edge and soft interior. It’s a go-to side dish for holidays, meal prep, or clean eating any time of year.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 medium beets, peeled and diced into 1-inch cubes
3 cups diced butternut squash (from 1 small squash)
3 garlic cloves, minced
Sea salt and ground black pepper, to taste
2 teaspoons dried thyme
2 tablespoons avocado oil or olive oil
2 tablespoons high-quality balsamic vinegar
2 tablespoons raw honey or pure maple syrup

Directions

Preheat your oven to 400°F and line a large baking sheet with parchment paper.

Place the diced beets, butternut squash, and minced garlic onto the baking sheet.
Season the vegetables with sea salt, pepper, and dried thyme.
Drizzle the mixture with oil, balsamic vinegar, and honey or maple syrup.

Using your hands, toss everything together thoroughly until evenly coated.
Spread the vegetables out in a single layer across the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until the vegetables are golden and fork-tender.

Optionally, garnish with fresh thyme before serving.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes

Variations

Spiced Version: Add a pinch of cinnamon, nutmeg, or cumin for a warming, spiced profile.

Add Protein: Toss in cooked chickpeas or sprinkle with feta cheese for a more filling dish.
Nutty Crunch: Top with toasted pecans, walnuts, or pumpkin seeds after roasting for added texture.
Citrus Zing: Add a squeeze of fresh orange juice or a touch of orange zest to the balsamic glaze.

Greens Mix: Serve over a bed of arugula or kale for a warm roasted veggie salad.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a 375°F oven for 10–15 minutes or in a skillet over medium heat until warmed through. Avoid microwaving to preserve texture.

FAQs

Can I use pre-cut vegetables?

Yes, store-bought diced beets and butternut squash work well and save time.

Do I need to peel the beets and squash?

Yes, peeling helps the veggies roast evenly and improves texture and taste.

Can I roast them separately?

You can, especially if you want to keep the colors from bleeding. Roast on separate pans and combine after cooking.

Is this recipe vegan?

Yes, if you use maple syrup instead of honey.

Can I make this dish ahead of time?

Absolutely. Roast in advance and reheat in the oven before serving.

Will the beets stain the squash?

They may tint it slightly. To prevent this, roast them on separate halves of the sheet pan or use two pans.

Can I use fresh thyme instead of dried?

Yes. Substitute with about 1 tablespoon of chopped fresh thyme.

Can I freeze roasted vegetables?

Freezing is not recommended as the texture may become mushy upon thawing.

What kind of balsamic vinegar should I use?

Use a high-quality balsamic vinegar with rich flavor and slight sweetness for best results.

What can I serve this with?

It pairs wonderfully with roasted meats, grain bowls, holiday mains, or as a topping for salads.

Conclusion

Roasted Beets + Butternut Squash is a simple, healthy, and flavor-packed side that’s perfect for any occasion. With its stunning color, tender texture, and sweet-savory balance, it’s sure to become a staple in your seasonal and year-round cooking. Whether you’re preparing a holiday feast or a weeknight dinner, this dish brings color, nutrition, and deliciousness to your plate.

Roasted Beets and Butternut Squash

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Print Recipe

This roasted beets and butternut squash recipe is a flavorful and colorful side dish perfect for holidays or everyday meals. Tossed with garlic, thyme, balsamic vinegar, and a touch of honey or maple syrup, it’s a naturally sweet and savory combo that’s simple to make and always a hit.

Total Time: 40 minutes
Yield: 6 servings

Ingredients

4 medium beets, peeled and diced into 1-inch cubes
3 cups diced butternut squash (about 1 small squash)

3 garlic cloves, minced
Sea salt and ground pepper, to taste
2 teaspoons dried thyme
2 tablespoons avocado oil or olive oil
2 tablespoons high-quality balsamic vinegar
2 tablespoons raw honey or pure maple syrup

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Instructions

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Add diced beets, butternut squash, and minced garlic to the baking sheet.
Sprinkle with sea salt, ground pepper, and dried thyme.
Drizzle with oil, balsamic vinegar, and honey or maple syrup.