nutritious & delicious – squash-beet bake

I originally made this recipe last fall out of It’s All Good when the boy was posted up in the wilderness for weeks at a time. Try as I might he just doesn’t love squash, so I figured I would chow down in solitude with no complaints or judgement. And while I took pictures and devoured the leftovers I totally spaced about blogging the recipe until I saw fresh beets in the market this week.

And while the ingredients are generally affiliated with the Fall and Winter, I think this recipe would make a perfect summer salad and is also beautifully colorful. I plan on recreating it this summer and possibly serving cold with a sprinkle (or seven) of goat cheese.



  • 2 large beets or 4 small beets (the more color the better) peeled and diced into 1/2 inch cubes
  • 1 small butternut squash, peeled and diced, or 1 bag bag frozen, already cubed squash
  • 6 large shallots, peeled and chopped
  • 3 tablespoons olive oil (i used grapeseed oil as i had it in my pantry)
  • sea salt
  • arugula or green of choice
  • 1/2 cup toasted pumpkin seeds



  1. Preheat oven to 425 degrees and line a baking sheet (I prefer aluminum foil as it aids in the cleanup).
  2. Combine beets, squash and shallots in a large bowl and drizzle with oil and salt.
  3. Roast ~30 minutes while tossing halfway through.
  4. Place arugula or green of choice in serving bowl. I dressed my spinach lightly in a homemade salad dressing of oil, apple cider vinegar and mustard.
  5. Lightly layer vegetables on top of greens and sprinkle with toasted seeds and/or a sprinkle of goat cheese!
  6. Serve immediately or toss for a summer salad to serve cold!

**recipe from It’s All Good


lovely beets

lovely beets

those colors

those colors



i used frozen, already cubed butternut squash

i used frozen, already cubed butternut squash for convenience



apple cider vinaigrette

how cute are these small bowls?

how cute are these small bowls?

ready to be served!

ready to be served!



taylor brass

brass blossom

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