Sunday, November 18, 2012

Root Veggie Saute

See if this makes to it the Thanksgiving feast!

2 T olive oil
3 lbs butternut squash, peeled and cut into 1/2 in cubes
2 C beets, (4 C if you LOVE them, like me) cut any way you like :)
1/2 C diced yellow onion
2 tsp minced garlic
4 1/2 C chopped fresh kale
1 tsp grated lemon zest
2 T fresh lemon juice
1/2 t kosher salt
1/2 t black pepper
2 T craisins
4 T chopped pecans/walnuts
4 T crumbled goat cheese (I LOVE goat cheese)

In a large skillet, heat oil over med-high heat. Add squash, beets, onion, garlic, and cook until squash is lightly browned and slightly tender, about 7 minutes. Add kale, lemon zest, lemon juice, salt, and pepper and cook until kale is wilted and squash is tender, 5-7 minutes. Remove from heat. Add craisins and nuts, toss to combine, and sprinkle with heavenly goat cheese. YUM!

2 comments:

Karen said...

Can I just tell you how yummy this sounds??? But I nearly cried when I went to the commissary and THEY DON'T HAVE BEETS!!!! Wanna overnight me some???

Kanchan Sharma said...

Great Post. Thanks for sharing this post. healthy tips for healthy lifestyle

Lemon Herb Chicken

Chicken Breast

Honey garlic chicken stir fry

Spicy Chicken and Avocado Wraps

Butter chicken

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