It was a “I really need to get to the farmer’s market” moment yesterday. It’s at times like that, when I have to get creative, that I discover new combinations. I had never thought to pair earthy beet greens with creamy butternut squash. I don’t know why, because really, it makes perfect sense. Needless to say, I was pleasantly surprised and might even make this again on purpose.
- 1 small butternut squash, seeded, peeled and diced
- 1 bunch beet greens, washed and coarsely chopped
- 1 cup walnuts, toasted and chopped
- 1/2 onion, diced
- 1 garlic clove, minced
- 2 teaspoons, cayenne pepper
- 1 teaspoon dried thyme
- 5 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons balsamic vinegar
- Salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Toss the diced butternut with the cayenne pepper, dried thyme, salt pepper and a few tablespoons of the olive oil. Then arrange the pieces in a single layer on a rimmed baking sheet.
- Roast in the oven for about 25 minutes or until the pieces are tender.
- In the meantime, heat the remaining olive oil in a large saute pan over medium heat.
- Place in the onions and garlic. Saute until the onions become translucent.
- Add the chopped beet greens and cook for 10 to 15 minutes or until tender.
- Pour in the balsamic vinegar and cook for 5 more minutes.
- Season with salt and pepper (to taste).
- To serve, plate each vegetable side by side and sprinkle some of the chopped walnuts across the top.