Roasted Beets, Butternut Squash and Red Onions with Zesty Parsley Pesto - Edible Santa Barbara and W
Roasted beets, butternut squash, and red onions paired with zesty parsley pesto—a flavorful, seasonal side dish perfect for winter meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblesantabarbara.com.
Ingredients
- 4 red beets (unpeeled)
- Olive oil
- Salt
- Black pepper
- 1 medium butternut squash (halved, seeded, peeled, cut into 1⁄3-inch slices)
- 1 large red onion ( peeled, thinly sliced)
- 1 cup parsley leaves
- 1 tablespoon capers
- 4-5 cornichons
- 1/4 cup olive oil (extra virgin)
- Zest and juice of 1 small Meyer lemon
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