- 1 medium butternut squash, peeled, seeded, and cut into 1 inch pieces
- 1 red onion, thinly sliced
- 1 1/2 tablespoons coconut oil
- 1 bunch beet greens
- Salt and freshly ground black pepper to taste
- Drizzle of EVOO or truffle oil
Preheat the oven to oven to 425F/ 220C
On a large baking sheet, toss together the squash, 1 tablespoon melted coconut oil, a pinch of salt, and black pepper to taste. Spread into an even layer. Roast, stirring occasionally, until the squash is tender- about 30 min.
While squash is roasting prepare the onion and beet greens. Heat the 1/2 tablespoon coconut oil in a large saute pan. Add the onion; cook over medium heat, stirring occasionally, until onion is lightly browned, about 5 minutes. Reduce the heat to low.
Strip the beet greens off the stalks and discard the stalks. (I like to keep them for juicing). Stack the greens and cut into strips. Add the beet greens to the pan and season with salt and pepper. Tossing occasionally, cook until slightly wilted but still “green” 2-5 min.
Remove the squash from the oven and top with greens. Drizzle with olive oil or truffle oil-This tastes delicious on its own, but the addition truffle oil…waahooo!!