Roasted pumpkin and beets

Pumpkins are good for more than pies and jack-o'-lanterns. In fact, they are just as tasty and versatile as acorn or butternut squash! You can use this recipe with almost any winter squash, but in honor of almost-Halloween I'm choosing pumpkin. This is a tasty side dish for any meal. Hate beets? Don't use them!

Don't forget to save your pumpkin seeds to eat later! They are rich in zinc, magnesium, and omega-3s, and make a great snack!


An eating-pumpkin--these are in the produce section of the grocery store. You can technically eat any pumpkin, but I don't reckon you want to make an entire carving pumpkin's worth of food. The big ones also aren't as tasty. 
3-6 beets, depending on size
3T of healthy fat--butter, olive oil, duck fat, walnut oil, etc... 
2t dried oregano
1/2t sage powder
1t dried thyme
1/2-1 t black pepper
Salt to taste


Preheat oven to 400.

Cut pumpkin in half and scrape out seeds and stringy insides. Set aside for using the seeds later. Cut pumpkin into ~1 inch chunks (optional: peel the pumpkin first. If you keep the peel on, wash the pumpkin before you begin cutting.) Cut the beets into ~1/2 inch chunks (same peel or wash situation here), the beets need to be smaller than the squash for it to all finish at the same time! In a large bowl, mix the pumpkin, beets, fat, and spices until the veggies are coated. Transfer to a baking sheet in a single layer, using two sheets if necessary--if you overcrowd the sheets the veggies will take longer to cook and not get as crispy. Put sheets in the oven. Bake for around half an hour or until the veggies are tender and delicious, stirring halfway through.