Roasted Vegetable Grain Salad

Ingredients

• Olive oil
• Salt
• Butter
• Butternut squash
• Sweet potato

Directions

Preheat oven to 400°F. Chop butternut squash, sweet potato, and beets into uniform 1/4″ – 1/2″ pieces. Place vegetables on separate aluminum foil lined baking sheets, drizzle lightly with olive oil, and season with Kosher salt. Toss to coat and make sure they are in a single layer. Roast until tender, about 20-30 minutes (cooking time will vary depending upon how large the vegetables were chopped… squash and sweet potato cooks more quickly than beets typically).