Roasted Butternut Sunset for 8


  • 1 large butternut squash (2 1/2 – 3 pounds), peeled, seeded and cut into 3/4 inch pieces
  • 3 large carrots, peeled and thickly sliced (1/4 inch slice)
  • 2 small beets, peeled and diced (1/2 inch dice or less)
  • 3/4 cup fresh cranberries
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp salt
  • 3/4 cup orange or tangerine juice
  • 1/4 cup + 3 Tbsp maple syrup
  • 1/4 cup white miso
  • 1 tsp orange or tangerine zest
  • 1 green onion, diagonally sliced, OR 1 Tbsp minced fresh parsley, for garnish


  1. Preheat the oven to 375 Degrees F.
  2. Put the squash carrots, beets, cranberries, olive oil and salt in a large bowl and toss well to coat the vegetables
  3. Transfer the vegetable mixture to a largish rimmed baking sheet.
  4. Bake for 15 minutes
  5. Meanwhile combine the orange juice, maple syrup, miso and orange zest in a small bowl and whisk until smooth.
  6. Remove the vegetables from the oven and pour the orange juice mixture over them
  7. Bake another 15 – 20 minutes, or until the vegetables are tender
  8. Spoon the vegetables into a serving bowl or platter and garnish with the green onion slices or parsley if desired

Cooking Tips:

To make sure that the beets and carrots cook in the same time as the squash: Slice the beets in ½ inch or less dice, and the carrots 1/4 inch thick or less. If the carrots are large, cut them in half lengthwise before slicing.

I couldn’t find fresh cranberries when I made this recipe, so I added frozen cranberries in the last 5 minutes of roasting. That worked. I also used 2 Tbsp agave syrup instead of 1/4 cup maple syrup for the glaze. That worked too.

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