I had part of a butternut squash that needed to be used, plus beet greens leftover from a roasted beet salad I’d made a few days earlier. This dish was simple, the colors very appealing and, of course, it was packed with vitamins. To dress this dish up a little, you might toast a half-cup of pecans or chopped walnuts and add them to the finished dish.
2 cups beet greens, washed and trimmed
1/2 medium butternut squash, peeled, seeds removed and cubed
1/2 teaspoon salt
Pinch of white pepper
1 teaspoon balsamic vinegar, if desired
3 tablespoons butter
Cut the greens into rough squares, about 1 1/2-2-inches wide. Put in a heavy bottomed saucepan with about a half cup of water. Put the heat on low and simmer until the greens are wilted and tender to the bite, but still retain their strong green color. Drain off the liquid. In another pot put the squash, cut into 1 1/2-inch cubes. Cover with water and bring to a simmer. Check for tenderness after about 10 minutes. Take off the burner and drain off liquid when squash is tender.
Put the hot squash and greens together in a large bowl and gently mix them together with the salt, pepper and balsamic vinegar, if using. Try to keep the squash cubes from being mashed up.
Put the butter into a small skillet and let melt, then let it begin to brown. It will take on a nutty color and smell fragrant. Take off the heat and pour over the squash and greens mixture.
Makes 4-5 servings.
From Bonnie Walker
This recipe is part of the series: WalkerSpeak: Shhh! Leftovers. But Who Can Tell?