Best 3 Rosemary Roasted Butternut Squash And Beets With Garlic Recipes

Feast your eyes on a culinary masterpiece: Rosemary Roasted Butternut Squash and Beets with Garlic, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender butternut squash and earthy beets, roasted to perfection and infused with the aromatic essence of rosemary and garlic. Indulge in the velvety texture of the squash, the sweetness of the beets, and the savory blend of herbs and spices. Whether you're a vegetarian seeking a hearty and flavorful meal or a meat-lover looking for a delightful side dish, this recipe is sure to satisfy.

Also, discover the art of creating delectable Roasted Carrot Fries with Garlic and Herbs, a healthier twist on the classic French fry. These crispy and flavorful carrot fries are seasoned with a delightful blend of garlic, thyme, and rosemary, making them an irresistible snack or side dish. For a quick and easy weeknight meal, try the mouthwatering Garlic Butter Shrimp with Lemon. Succulent shrimp are sautéed in a luscious garlic butter sauce, infused with the brightness of lemon and parsley. Serve over rice or pasta for a satisfying and flavorful dinner.

And for those with a sweet tooth, the recipe for Salted Caramel Chocolate Chip Cookies is a true indulgence. These soft and chewy cookies are loaded with rich chocolate chips and drizzled with a decadent salted caramel sauce. The combination of sweet and salty flavors creates a truly irresistible treat.

Here are our top 3 tried and tested recipes!

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC

Rosemary Roasted Butternut Squash and Beets With Garlic image

NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! Modified from AJC (online) What's For Dinner -- Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe.

Provided by KerfuffleUponWincle

Categories Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups butternut squash (or pumpkin cut into about TWO-bite-size pieces)
3 beets (cleaned and cut into ONE-bite-size pieces)
1 medium onion (sliced into slivers)
2 garlic cloves (minced)
1 tablespoon fresh rosemary (minced)
salt and pepper
4 tablespoons butter (melted)

Steps:

Preheat oven to 400F degrees.
In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.

Nutrition Facts : Calories 109.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 89.7, Carbohydrate 10.1, Fiber 1.8, Sugar 3.8, Protein 1.2

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA

Roasted Butternut Squash, Rosemary, and Garlic Lasagna image

I think this recipe originally came from Gourmet, but I think you should make 1.5 times the sauce or else it's too dry.

Provided by Renee D

Categories < 4 Hours

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs butternut squash, quartered, seeded, peeled, and cut into 1/2 inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/4 cup unsalted butter
4 tablespoons all-purpose flour
9 sheets dry no-boil lasagna noodles (7x3 1/2 inch)
5 ounces freshly grated parmesan cheese (about 1 1/3 cups)
1 cup heavy cream
1/2 teaspoon salt

Steps:

Preheat oven to 450°F and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375°F and butter a baking dish, 13 by 9 by 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.
Let lasagna stand 5 minutes. Garnish each serving with rosemary.

Nutrition Facts : Calories 597, Fat 42.3, SaturatedFat 22.8, Cholesterol 118.2, Sodium 660.8, Carbohydrate 41.2, Fiber 5.2, Sugar 5.3, Protein 18.2

Tips:

To save time, use pre-cut butternut squash and beets from the grocery store.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Be careful not to overcrowd the baking sheet. If necessary, roast the vegetables in batches.
For a crispier texture, roast the vegetables for a few minutes longer.
Serve the roasted vegetables immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This recipe for Rosemary Roasted Butternut Squash and Beets with Garlic is a delicious and healthy side dish that is perfect for any occasion. The vegetables are roasted until tender and slightly caramelized, and the garlic adds a savory flavor. This dish is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium.

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