Stir Fried Napa Cabbage with Delicata Squash and Broccoli

1/2 to a full head (depending on how large it is) napa cabbage (red or green), thinly sliced

4 cloves garlic, crushed

1 small broccoli head

1 leek, thinly sliced

1 delicata squash

3 TBSP sesame oil

2 TBSP sesame seeds

3 TBSP soy sauce

1 TBSP maple syrup

1 TBSP lemon juice

1 1/2 cups rice

3 cups water

Put rice and water in a pot on a low simmer to cook. Meanwhile, cut the delicata lengthwise and scoop out the seeds. (Rinse and save to toast with olive and salt if you enjoy that snack!) Cut each half into thin (1/4 inch) half circles. Heat the sesame oil in a pan and toss in the delicata slices and sesame seeds. Let cook until lightly browned on one side, and then flip. Let the other side brown as well. Remove from the pan and set aside. Put thinly sliced napa, leek, crushed garlic, soy sauce, maple syrup, and lemon juice in the pan and saute until the napa is soft. Add the broccoli florets and cook only a couple minutes so they are lightly cooked but still firm. Serve the squash/sesame mix and napa/broccoli mix over rice. Enjoy!