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BC Fresh Balsamic Roasted Kabocha Squash and Beets

Ingredients

• 2 lb BCfresh Kabocha squash peeled and cut into 1-inch cubes
• 1 lb BCfresh beets peeled and cut into 1-inch cubes
• 1 lb BCfresh carrots peeled and cut into 1-inch pieces
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tsp fleur de sel for roasting
• Freshly ground pepper for roasting
• Olive oil for drizzling
• Balsamic vinegar for drizzling
• 1 tbsp fresh thyme
• Crumbled chevre or feta
• Fleur de sel
• Freshly ground pepper

Instructions

1. Preheat oven to 375F. Place the cubed squash, beets, and carrots in a large bowl. Pour the oil and balsamic overtop, add the 2 tsp fleur de sel and ground pepper, and toss well to coat.

2. Transfer to a large, rimmed baking sheet. Spread out into a single layer and bake in preheated oven for 50 to 60 minutes until golden brown and tender.

3. Transfer to a serving bowl and drizzle over a bit more olive oil and balsamic. Sprinkle the fresh thyme overtop, and garnish with the crumbled chevre. Season with salt and pepper to taste.