Our favorite way to eat beets and squash! Ingredients 2 lb butternut squash1.5 lb beets2 T red wine vinegar1 tsp balsamic vinegar1 clove garlic, pressed6 T olive oil (or 4 T olive oil and 2 T sesame oil)3 T chopped walnuts, toasted2 T chopped fresh herbs (rosemary, oregano, sage, etc.) — optionalSalt and pepper Directions Preheat the oven to 425 degrees. Scrub the beets (but do not peel) and place in a baking dish. Add about ¼ inch of water and cover tightly. Bake 35-40 minutes until the beets are tender. Let cool. Peel the squash and cut into ½ inch thick slices. Toss with 1 T of the olive…
So easy, so delicious and a tradition in Julia’s family. This tastes better the next day. Ingredients ¾ lb cranberries1 orange½ cup sugar Directions Slice the orange in quarters and remove the seeds but do not peel. Chop cranberries and orange (peel and all) in a food processor. Leave a little bit of chunkiness. We like it better when it’s not pureed. Mix in sugar. Refrigerate. It’s best the next day.