My wife is one of those squash haters (could have been a deal breaker)…..and I am a squash obsesser. This looks like it might be the perfect way to get her to eat my favorite fall veggie! Cover anything with cheese and it’s all good! Yummmm!
So the idea here is it’s a skillet so it’s just all these good things jiving together in the pan and then scooped into a bowl and eaten with a fork. It’s not really a soup or a casserole or anything like that… just a skillet. I know you get me.
Ingredients
- 1 small onion, minced
- 1 tablespoon butter
- 2 cups peeled, cubed butternut squash
- ¼ teaspoon dried thyme (more to taste)
- 2 cups cooked wild rice
- 2 cups baby kale
- 2 cups chopped (crispy juicy unpeeled) apples
- 2 tablespoons cream, milk, or butter
- ½ cup shredded Provolone cheese
- salt to taste
Directions
Saute the onion and butter in a large skillet over medium high heat until the onions are soft and translucent.
Add the squash and thyme; saute for 5-8 minutes, until the squash is fork-tender but not mushy. Add the baby kale and wild rice and stir to combine.
Add the cream, milk, or butter if the mixture needs a little moisture to help it all get groovy together.
Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.
Nutrition Facts:
Calories 232
Total Fat 8g
Cholesterol 20mg
Sodium 178mg
Total Carb 33.9g
Protein 8.3g
Source: pinchofyum
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