Balsamic Roasted Kabocha Squash and Beets

by Caren McSherry

Kabocha squash is one of those seasonal treats that’s only available for a short time each year. Roasting brings out the inherent natural sugars of the BCfresh squash and beets and gives it star status.

Ingredients:

2 lb BCfresh Kabocha squash, peeled and cut into 1-inch cubes
1 lb BCfresh beets, peeled and cut into 1-inch cubes
½ cup olive oil
¼ cup balsamic vinegar
2 tsp fleur de sel for roasting
Freshly ground pepper for roasting
Olive oil, for drizzling
Balsamic vinegar, for drizzling
1 tbsp fresh thyme
Crumbled chevre or feta
Fleur de sel
Freshly ground pepper

Method:

1. Preheat oven to 375F. Place the cubed squash and beets in a large bowl. Pour the oil and balsamic overtop, add the 2 tsp fleur de sel and ground pepper, and toss well to coat.
2. Transfer to a large, rimmed baking sheet. Spread out into a single layer and bake in preheated oven for 50 to 60 minutes until golden brown and tender.
3. Transfer to a serving bowl and drizzle over a bit more olive oil and balsamic. Sprinkle the fresh thyme overtop, and garnish with the crumbled chevre. Season with salt and pepper to taste.