Maple Butter Sautéed Delicata Squash and Beets
- 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.