Tuesday, April 1, 2014

Roasted Acorn squash with sauteed beet greens

What a yummy lunch this turned out to be. I love beets and hate to throw out the beautiful greens that come with them. So awhile ago I decided to chop them up and sautee them just like spinach. Im so happy I did because it has turned out to be one of my family's favorite side dishes. Im challenging myself to eat only vegatables today, so after scanning what I had on hand as far as produce, I came up with this dish. I popped a whole acorn squash in the microwave for 12 minutes (poke it a couple times with a knife). While this was cooking I prepped the beets. I cut off the bulbs and washed them thoroughly, wrapped them individually with aluminum foil (you can add a drizzle of olive oil and some s&p) and baked them for an hour at 375°. I did a rough chop on the stems and leaves of the beets and sauteed them in a large pan with just alittle bit of oil. Season to taste. When the squash was done I cut it in half, removed the seeds, and filled one half of the cavity with the sauteed beet greens. Yummy, I had to share with my 4 year old because she liked it so much, good thing there were two halves. The best is you still have your roasted beets to look forward to later. Enjoy!

No comments:

Post a Comment