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Preheat the oven to 400 degrees F.
Peel and chop the butternut squash and the beet into ½” cubes.
Place them in a mixing bowl and add oil, salt, cinnamon, and maple syrup. Toss well using your hands and make sure the veggies are all evenly coated.
Lay the vegetables out on a large (or two smaller) baking sheet in a single layer.
Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.
Place oven on the broil setting for 3 to 5 minutes in order to crisp up the veggies.
Remove from the oven and sprinkle with dried oregano, orange zest, and additional salt if desired.
Serve with toasted walnuts and pistachios.