Ingredients
- 1 small onion minces
- 1 tablespoon butter
- 2 cups butternut squash peeled and cubed
- 1/4 teaspoon dried thyme more to your taste
- 2 cups wild rice cooked
- 2 cups baby kale
- 2 cups apple chopped, unpeeled, crispy
- 2 tablespoons cream, milk, butter
- 1/2 cup Provolone cheese shredded
- salt to taste
Servings:
Units:
Instructions
- 1. Saute the onion in butter in a large skillet over medium high heat until the onions are soft and translucent.
- 2. 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 get groovy together.
- 3. Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.
Harvest Wild Rice Skillet