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!