ingredients
1 package diced acorn squash
2 beets (with greens--separate the greens and save) peeled and diced (Use a veggie peeler and remember to put plastic bags over your hands or you might be "beet red.")
1 pkg baby portobellos
1 tablespoon olive oil + add'l T of olive oil
1 medium sweet onion, diced
2 cloves garlic, minced , fresh rosemary, dried poultry spice, dried Ital spice
2 beets (with greens--separate the greens and save) peeled and diced (Use a veggie peeler and remember to put plastic bags over your hands or you might be "beet red.")
1 pkg baby portobellos
1 tablespoon olive oil + add'l T of olive oil
1 medium sweet onion, diced
2 cloves garlic, minced , fresh rosemary, dried poultry spice, dried Ital spice
instructions
1. Preheat oven to 350°F.
2. Place the squash, onions (reserve about 1/4C) , mushrooms, and beets into parchment paper with a dash of olive oil and rosemary , dried spices and make sure that all the veggies are covered in oil and spices. Close up the parchment. Place into a baking pan .
3. Bake in a hot oven (350-400-degrees) for 30-35 minutes, or until the beets and squash are soft enough to let you put a fork into them. Keep checking it so that nothing burns. (The parchment paper will brown.)
4. Mean time take the beet greens and sautee them in a pan with the reserved onions, garlic, and a dash of olive oil until soft and wilted. Remove and set aside.
5. Remove the squash/beet mix from the oven and allow it to cool enough to handle. Add the greens mixture.
6. Place into a dish with the sauteed greens.
7. Add in a dash of Sriracha or another hot sauce, and/or cilantro, thyme, paprika and/or cumin for garnish. You can also use lemon + oregano to make it more Mediterranean or heat balsamic vinegar until it thickens + a bit of honey to make a glaze to pour over.
1. Preheat oven to 350°F.
2. Place the squash, onions (reserve about 1/4C) , mushrooms, and beets into parchment paper with a dash of olive oil and rosemary , dried spices and make sure that all the veggies are covered in oil and spices. Close up the parchment. Place into a baking pan .
3. Bake in a hot oven (350-400-degrees) for 30-35 minutes, or until the beets and squash are soft enough to let you put a fork into them. Keep checking it so that nothing burns. (The parchment paper will brown.)
4. Mean time take the beet greens and sautee them in a pan with the reserved onions, garlic, and a dash of olive oil until soft and wilted. Remove and set aside.
5. Remove the squash/beet mix from the oven and allow it to cool enough to handle. Add the greens mixture.
6. Place into a dish with the sauteed greens.
7. Add in a dash of Sriracha or another hot sauce, and/or cilantro, thyme, paprika and/or cumin for garnish. You can also use lemon + oregano to make it more Mediterranean or heat balsamic vinegar until it thickens + a bit of honey to make a glaze to pour over.