Butternut Squash, Beets & Collard Greens with Mustard Vinaigrette

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plant based side dish Butternut Squash Beets and Collard Greens
Butternut Squash, Beets & Collard Greens photo by Jennifer Beeman
Prep time: 20 mins
Cook time: 35 mins
Calories: 195

This recipe was originally published in 2017.

Roasting is an easy, hands-off way to enhance the natural sweetness of vegetables. In this beautiful dish, roasted gold and red veggies are served over stir-fried collard greens. Cardamom takes the greens to a new level of flavor.

TIP: The beets, butternut squash and mustard vinaigrette can be prepared up to 3 days ahead. Refrigerate until ready to use. Reheat vegetables or serve at room temperature over hot collard greens.

Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.

Yields 10 servings

Ingredients

  • 6 cups (2 pounds unpeeled) butter- nut squash, peeled and cut into 3/4-inch cubes
  • 2 tablespoons olive oil or coconut oil
  • 1/2 teaspoon sea salt
  • 4 medium-large beets, peeled and diced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup olive oil
  • 2 tablespoons olive oil or coconut oil
  • 1 cup finely chopped yellow or white onion (1 medium onion)
  • ½ teaspoon sea salt
  • 4 garlic cloves, minced
  • 1 teaspoon ground cardamom
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2 bunches collard greens, stems and ribs discarded, cut into 1/2-inch ribbons

Directions

1Preheat oven to 400°F. Line 2 large sheet pans with parchment paper.

2In a large bowl, toss butternut squash with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread in a single layer on prepared sheet pan. Place in preheated oven and roast 20 to 25 minutes, turning once, until tender.

3In same bowl, toss beets with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread in a single layer on prepared sheet pan. Place in preheated oven and roast 30 to 35 minutes, turning once, until tender.

4To make mustard vinaigrette, whisk vinegar and mustard. Continue to whisk while slowly drizzling in olive oil. Set aside.

5To make collard greens, heat 2 tablespoons oil in a large skillet over medium heat. Add onions and remaining ½ teaspoon salt and sauté over moderate heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Add garlic, cardamom, thyme and pepper and cook, stirring occasionally, for 1 minute. Add collards to skillet in large handfuls, letting each batch wilt slightly before adding more. Cover and cook over moderate heat, stirring occasionally, until collards are just tender, 5 to 10 minutes. Uncover and cook, stirring, until most of the liquid has evaporated, about 5 minutes.

6Toss roasted butternut squash and beets with mustard vinaigrette. Serve over collard greens.

1 serving contains 195 calories, 12g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 213mg sodium, 22g carbohydrates, 8g fiber, 5g sugars, 5g protein.