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Roast beets and winter squash

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This morning I peeled and cut beets in large chunks, did same w/banana squash (could have used Hubbard, acorn, etc.). Placed chunks in a bowl and coated them with a little EVOO and a pinch of sea salt, then put them on a parchment-covered baking sheet and baked at 425 for about 35 mins. When they were tender but not yet carmelized, I prepared a glaze of balsamic vinegar and a little Splenda brown sugar mix (very little of each...no more than a tsp. of brown sugar) ....heated it in the microwave, then put the beets & squash in a bowl and mixed to coat them lightly with the glaze. Put them back on parchment in oven until the outside was somewhat carmelized. OH YUM! Absolutely delish. Next time I'll roast some onions, too, for contrast.


"I am pieces of all the places I have been,
and the people I have loved......"

– Brooke Hampton


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