Recipe: Roasted Beets & Butternut Squash

The first time I ate beets was about a month ago. After one bite, I knew it was love (or something like it). I was initially turned off by the color but the taste was similar to a potato which made up for it. Potato = carbs = happy Carrie!

Ingredients: 

• 20 oz. cubed butternut squash
• 1 bag frozen Earthbound Organic Rustic Cut Ruby Red Beets
• 1 tbsp olive oil 
• 1 tsp rosemary

Directions:

1. Pre-heat oven to 425 degrees. 
2. Mix all ingredients in a bowl until coated. Bake for 20 minutes or until tender. 

Serves 4

I've been taking a serving of this and a 4oz. seasoned chicken breast for lunch and it has been hitting the spot. This would also be a great side dish for your next social gathering! Enjoy!