1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In large bowl, toss squash, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper; spread on 1 side of prepared pan. In same bowl, toss beets, and remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper; spread on pan opposite squash. Roast vegetables 20 minutes or until tender-crisp; transfer to plate and cool completely.
2. In small bowl, stir yogurt, honey, thyme and cardamom. Makes about 1 1/4 cups.
3. Thread 1 squash and 1 beet cube onto each toothpick; sprinkle with thyme, if desired, and serve with Cardamom Yogurt.
- 4 g Total fat
- 1 g Saturated fat
- 1 mg Cholesterol
- 93 mg Sodium
- 6 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 2 g Added sugar
- 3 g Protein
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Nutritional Information
- 4 g Total fat
- 1 g Saturated fat
- 1 mg Cholesterol
- 93 mg Sodium
- 6 g Carbohydrates
- 1 g Fiber
- 4 g Sugars
- 2 g Added sugar
- 3 g Protein
Directions
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In large bowl, toss squash, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper; spread on 1 side of prepared pan. In same bowl, toss beets, and remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper; spread on pan opposite squash. Roast vegetables 20 minutes or until tender-crisp; transfer to plate and cool completely.
2. In small bowl, stir yogurt, honey, thyme and cardamom. Makes about 1 1/4 cups.
3. Thread 1 squash and 1 beet cube onto each toothpick; sprinkle with thyme, if desired, and serve with Cardamom Yogurt.