Name: Maple Butter Sautéed Delicata Squash and Beets
Ingredients: 2 small delicata squash or yellow summer squash (you can substitute butternut as well but it will require pre roasting); 2 medium beets; 2 c kale; 1 red onion; 2 cloves garlic; Harvest Butter Olive Oil; Harvest Maple Balsamic; Shredded hard cheese to serve.

Maple Butter Sautéed Delicata Squash and Beets

Author Becky's Mindful Kitchen

Ingredients

2 small delicata squash or yellow summer squash (you can substitute butternut as well but it will require pre roasting)
2 medium beets
2 c kale
1 red onion
2 cloves garlic
Harvest Butter Olive Oil
Harvest Maple Balsamic
Shredded hard cheese to serve.

Instructions

Peel, seed and halve the squash and slice into 1-2cm half circles. Thinly slice the beets, finely chop the kale and dice the onion and mince the garlic. In a large pan, heat a few T of Harvest Butter Olive oil. Sauté veggies until tender, adding more olive oil as needed. Add in 3 T of Harvest Maple Balsamic and continue cooking for a few minutes to caramelize the sugars. Salt to taste. Serve warm or can be added on a veggie sandwich with more melted cheese.