It’s Autumn, the season of root veggies, a strong-mature mother Earth Spleen/Stomach and Metal Lung/Large Intestine. Vidalia onions and beets support your Stomach and Spleen, and the sweetness, color, and warmth of butternut squash also benefit these organs. Stomach & Spleen have a “mother-child” relationship with the Lung, the organ associated with the Fall season. When the mother is full of energy and strong, she can better support and nurture her child!
- 1 Vidalia onions, chopped
- 1 Tablespoon of olive oil or coconut oil
- 1 Tablespoon of grassfed butter
- Salt to taste
- 3 small beets (red and/or gold), peeled and chopped into 1″ pieces (about 3 1/2 cups)
- 1 butternut squash, peeled, seeded, and cut into 1” cubes
- Optional walnuts or pumkin seeds for garnish
Preparation
Melt butter in a large sauté pan, medium-low heat. Add oil, salt, and Vidalia onion, and sauté about 5 minutes. Then add the chopped beets (any variety). Cover the pan and let cook about 25 minutes over low to medium heat. Add the butternut squash and mix to incorporate the vegetables. Cover the pan and let cook another 15 minutes.
Add 1 cup water and stir carefully as not to break up the squash. Continue cooking another few minutes until the beets are tender. Season to taste.
If you prefer a smoother texture, use a hand mixer to puree the cooked vegetables into a tasty mash. This is a great way to get kids to eat their beets and a healthier complex carb option for conscious weight-loss eaters!
