Roast Pumpkin, Golden Beet & Squash Salad with Garlic
Recipe type: Salad
Cuisine: American
Serves: 8
This warm salad might be the perfect healthy fall dish.
  • ½ butternut squash, halved lengthwise, seeds removed
  • 4 golden beets, peeled and cut into 6 wedges
  • 1 medium orange pumpkin (acorn squash or Japanese red kuri), halved, seeds removed
  • 1 whole bulb garlic, cloves separated and unpeeled
  • A few tablespoons of olive oil
  • Sea salt and freshly ground pepper
  1. Preheat the oven to 350°F.
  2. Slice the butternut squash into four long slices and place on a big baking sheet with the golden beet wedges.
  3. Cut the pumpkin halves into lovely crescent moon wedges — roughly four wedges per half pumpkin — and scatter those on the pan too with the garlic cloves.
  4. Drizzle olive oil generously over everything, sprinkle with sea salt and pepper, and roast in the oven for about 30–35 minutes. Keep an eye on them; you want the edges to start browning and the vegetables to be tender all the way through — check by inserting a small sharp knife into a thick piece.
  5. Remove the vegetables from the oven and let cool a little.
  6. Transfer everything to a shallow platter and serve.
Recipe by Fit Bottomed Girls at