Beets put fresh spin on staple

Roasted squash is so been-there-done-that. Not that it isn’t delicious, but how many times can you get excited about tossing butternut chunks in oil and seasonings, then roasting?

Still, the Thanksgiving meal is about tradition, so we didn’t want to stray too far from that.

Instead, we looked at ways to jazz up your basic roasted squash – by giving it both a partner and a dressing.

Beets were the answer. They have a wonderful, gentle sweetness that plays really well with the natural sweetness of the squash.

For the dressing, we went with garlic. Garlic can be a difficult flavor at the Thanksgiving table. The danger is that it can overpower other flavors and even entire dishes. So we mellow it with a long simmer in heavy cream, then puree it.

The result is a savory, rich sauce to drizzle over your roasted vegetables. There’s nothing been-there-done-that about this side.


Start to finish: 1 hour 15 minutes

Servings: 8

1 medium butternut squash, peeled, seeded and cut into ½-inch cubes (about 4 cups)

4 large beets, peeled and cut into ½-inch cubes (about 4 cups)

2 tablespoons olive oil

Salt and ground black pepper

¾ cup heavy cream

2 heads garlic (or 24 cloves), peeled

3 tablespoons chopped fresh thyme


Heat the oven to 400 F.

Spread the squash and beets on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with salt and black pepper. Roast for 40 minutes, or until tender and browned, stirring every so often.

Meanwhile, make the creamed garlic. In a small saucepan over medium heat, combine the cream and the garlic. Bring to a boil, then lower the heat to just below a simmer. There should be just occasional bubbles in the cream.

Cook for 45 to 50 minutes, or until the garlic is very tender. Mash the garlic with a fork in the cream, or transfer everything to a blender and puree until smooth. Stir in the thyme and season with salt and black pepper.

Serve the roasted squash and beets drizzled with the garlic cream.