Ingredients

The following ingredients have 4 Servings
  • 1 small onion, minced
  • 1 tablespoon butter
  • 2 cups peeled, cubed butternut squash
  • 1/4 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
  • 1/2 cup shredded Provolone cheese
  • salt to taste

Instruction

  • 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.