Harvest Wild Rice Skillet

• Produce

  • 2 cups Baby kale
  • 2 cups Butternut squash
  • 1 Onion, small
  • 1/4 tsp Thyme, dried

• Pasta & Grains

  • 2 cups Wild rice, cooked

• Baking & Spices

  • 1 Salt

• Dairy

  • 1 tbsp Butter
  • 2 tbsp Cream
  • 1/2 cup Provolone cheese

• Other

  • 2 cups Chopped (crispy juicy unpeeled apples

Found on pinchofyum.com

Description

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.