Wild Rice with Butternut Squash and Baby Kale
Yield: 4-6 Servings
  • 1 small onion, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups butternut squash, peeled and cubed
  • ¼ teaspoon fresh thyme (more to taste)
  • 1 teaspoon cinnamon
  • 2 cups cooked wild rice
  • 2 cups baby kale
  • 2 cups chopped apples, unpeeled (about one and half apples)
  • 2 tablespoons cream or milk
  • ½ cup shredded Provolone cheese
  • Salt to taste
  • Pepitas, for topping (optional)
  1. Melt the butter in a large skillet over medium heat. Add the onions and cook until soft and translucent.
  2. Add the olive oil, butternut squash, thyme and cinnamon. Cook until the squash is beginning to soften, about 5-8 minutes. Avoid overcooking the squash because it will get mushy!
  3. Stir in the cooked rice and baby kale. Add the cream or milk to help all the ingredients combine.
  4. Add the apples and cook for just 1-2 minutes so the apples remain crisp.
  5. Turn off the heat and stir in the cheese. Top with pepitas when serving.
Recipe by Oakhurst Kitchen at http://oakhurstkitchen.com/wild-rice-butternut-squash-kale/