Butternut Squash & Beet Casserole with Maple Walnuts
Chunks of sweet butternut squash balanced with the earthy flavors of beets then topped with maple glazed walnuts. Make this healthy & flavourful casserole for an easy dinner tonight.
Not going to lie, this recipe is very Thanksgivingy, but lately, I have been loving beets. And like cauliflower, beets have been growing in popularity over the years. From smoothies, salads, juices, to hummus beets are everywhere. Not only do they have tremendous health benefits, including antioxidant properties, they also gorgeously incorporate colour into dishes.
The Butternut Squash & Beet Casserole
To start, cook the wild rice according to the package. For more flavour, use mushroom broth instead of water or half-and-half.
Then, preheat the oven to 400° F.
Next, peel and cube the beets and butternut squash. Depending on where you buy your beets and squash they'll probably differ in size, so for reference, use around 4 cups of butternut squash and about 2 cups of beets. One thing to note, the squash will cook a little faster than the beets, so when you cube the beets cut them into slightly smaller chunks.
The Glazed Maple Walnuts
If your walnuts aren't prechopped, no worries, just dump them out onto a cutting board and roughly chop. Then, pour them into a small bowl, along with the:
- maple syrup, cinnamon, and liquid smoke.
Toss to coat, then sprinkle them over the top of the casserole.
Place the casserole in the preheated oven for 25-30 minutes.
NOTE: Halfway through, about 15 minutes, give the casserole a mix to prevent the maple walnuts from burning.
Once cooked, distribute the wild rice onto some plates, then top with a couple of scoops of the roasted butternut squash and beets casserole.
- Beets were first grown around 2,000 BC in the Mediterranean region
- The entire beet plant is edible, from the leaves to the roots
- They help support the detoxification process in the body
- The biggest beet in the world weighed 156 pounds