Maple Butter Sautéed Delicata Squash and Beets

Author Becky's Mindful Kitchen


  • 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.


  • 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. 
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