• 1 delicata squash
  • 2 large beets
  • Avocado oil spray
  • Himalayan sea salt
  • Black pepper

Cooking Instructions

  1. Preheat oven to 375 degrees
  2. Rinse and scrub beets and squash well, let dry
  3. Slice ends off of squash and cut in half lengthwise; remove seeds from the interior; slice into ~1 inch thick half moons
  4. Peel beets (this is a messy step that can be optional if you’ve cleaned them well (baking soda + water or lemon juice can help remove beet stains from your hands!)
  5. Cube beets into bite-sized portions
  6. Spread out parchment paper onto a baking sheet, place sliced squash and cubed beets onto tray
  7. Spray generously with avocado oil and toss with sea salt and pepper to taste
  8. Bake for about 35-40 minutes (toss 1-2 times in the middle) or until beets are fork tender and squash is golden around the edges
  9. Stores well in the fridge for about a week