Name: Orange Honey Glazed Butternut Squash and Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Cuisine: Appetizers / Sides
Ingredients: 3 tablespoons coconut oil; 1 large beet, peeled and chopped (4 cups); 1 large sweet potato, peeled and chopped (4 cups); 1 navel orange, zested; 1/4 cup fresh orange juice; 2 teaspoons fresh ginger, peeled and grated; 1/4 cup dried cranberries; 1-1/2 teaspoons sea salt, to taste; 1/4 teaspoon ground cinnamon; 3 tablespoons honey; 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract; 1/3 cup cup raw pecans, chopped

Orange Honey Glazed Butternut Squash and Beets

Orange and vanilla-scented butternut squash and beets sauteed with honey, dried cranberries, and pecans. This beautiful side dish is perfect for holiday gatherings!

Ingredients

USMetric

3 tablespoons coconut oil
1 large beet, peeled and chopped (4 cups)
1 large sweet potato, peeled and chopped (4 cups)
1 navel orange, zested
1/4 cup fresh orange juice
2 teaspoons fresh ginger, peeled and grated
1/4 cup dried cranberries
1-1/2 teaspoons sea salt, to taste
1/4 teaspoon ground cinnamon
3 tablespoons honey
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1/3 cup cup raw pecans, chopped

Directions

Add the coconut oil to a large skillet or wok and heat to medium-high. Add the chopped beets and cover and cook, stirring occasionally, 15 minutes.

Add the butternut squash, orange zest, orange juice, ginger, dried cranberries, salt and cinnamon. Cover and cook 10 to 15 minutes, stirring occasionally, or until vegetables are soft and cooked through.

Add the honey and Vanilla Extract. Stir to combine. Taste the vegetables for flavor. Add more salt, honey and/or orange zest if desired. Serve alongside your favorite entree!

Notes:

Recipe by The Roasted Root

3 tablespoons coconut oil
1 large beet, peeled and chopped (600 g)
1 large sweet potato, peeled and chopped (530 g)
1 navel orange, zested
60 ml fresh orange juice
2 teaspoons fresh ginger, peeled and grated
30 grams dried cranberries
1-1/2 teaspoons sea salt, to taste
1/4 teaspoon ground cinnamon
3 tablespoons honey
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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36 grams cup raw pecans, chopped

Directions

Add the coconut oil to a large skillet or wok and heat to medium-high. Add the chopped beets and cover and cook, stirring occasionally, 15 minutes.

Add the honey and Vanilla Extract. Stir to combine. Taste the vegetables for flavor. Add more salt, honey and/or orange zest if desired. Serve alongside your favorite entree!