Since Thanksgiving I've been on a little cooking binge and I'm really getting into the groove of using all of the yummy winter fruits and vegetables that are available
Top of my list is butternut squash! Low in fat, butternut squash delivers a good dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. The folate content adds yet another boost to its heart-healthy reputation. Best Part - it tastes amazing.
1/2 tsp Fresh thyme finely chopped
1/2 tsp Fresh rosemary
1/2 tsp Oregano
Garlic - minced
Dash of salt and pepper
3-4 beets, peeled
1 butternut squash, cut into cube (about 12oz)
12 oz of crimini mushrooms, sliced
Toppings - get creative: tomatoes, spinach, goat or feta cheese, yellow pepper, and Greek yogurt
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper and set side.
In a large bowl, combine the butternut squash, mushrooms, beets, and olive oil; toss to coat.
Add thyme, rosemary, oregano, garlic, salt and pepper, and toss.
Arrange veggies in an even layer on the baking sheet. Roast 15 minutes, stir, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total).
Warm tortillas, add your veggies and toppings and enjoy!