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SAUTÉED BEETS AND BUTTERNUT SQUASH

Yields1 Serving

As root vegetables, Vidalia onions and beets support your Stomach and Spleen. The sweetness, color, and warmth of butternut squash also benefit these organs, which have a “mother-child” relationship with the Lung, the organ associated with the Fall. When the mother is full of energy and strong, she can better support and nurture her child!

 2 Vidalia onions, chopped
 1 Tablespoon of olive oil
 1 Tablespoon of butter
 Salt to taste
 3 small beets, peeled and chopped into 1″ pieces (about 3 1/2 cups)
 1 butternut squash, peeled, seeded, and cut into 1” cubes
1

Melt butter in a large sauté pan. Add olive oil, salt, and Vidalia onion, and sauté about 5 minutes.

2

Then add the chopped beets (any variety). Cover the pan and let cook about 25 minutes over low to medium heat.

3

Add the butternut squash and mix to incorporate the vegetables. Cover the pan and let cook another 15 minutes.

4

Add1 cup water and stir carefully as not to break up the squash.

5

Continue cooking another few minutes until the beets are tender.

6

Season to taste.

7

If you prefer a smoother texture, use a hand mixer to puree the cooked vegetables.

8

This is a great way to get kids to eat their beets!