In the spirit of eating simply and seasonally, here is a wonderful recipe for roasted beets and butternut squash. Despite having very few ingredients, the way the vegetables caramelize alongside the tarragon with the help of honey make for a special side dish perfect to accompany a roast turkey or a meal of braised lamb.
Feel free to prepare this ahead of time and pop in the oven an hour before you are ready to eat. Want it to be a bit more rich? Throw a few cubes of butter.
Roasted Beets & Butternut Squash with Tarragon(serves 4)
Preheat oven to 375F. Peel the butternut squash. Hollow out the seeds and stringy part of the cavity and discard. Chop into 1" cubes and place in a bowl. Peel and wash the beets and trim the root ends off. Cut into quarters and add to the bowl.
In a small microwaveable bowl heat the honey in the microwave until very liquid. Whisk together with 1/2 teaspoon of salt, fresh black pepper and the olive oil. Toss with the vegetables along with the tarragon.
Grab a large piece of parchment paper. Fold in half widthwise and pour the veggies onto one half of the sheet. Fold the empty piece over and crimp the edges to seal. Place on a double lined baking sheet (i.e. two baking sheets) and place in the oven. Bake for one hour.