I could eat this Wild Rice with Butternut Squash and Baby Kale dish for dinner all week long. In fact, I did recently when Josh was out of town on a business trip! Some people say that they feel less motivated to cook when they are only cooking for themselves. I’m not one of those people.
I feel even more freedom to try something daring or time consuming when I’m the only one having to eat it and I’m eating on my own timeline. Don’t get me wrong, Josh is typically super eager to help me try a new recipe and doesn’t mind eating dinner whenever it’s ready, like we do most nights. But I also like being able to share something with him that I’ve already tested and feel confident about. Plus, I got complete control of the camera. Also a perk!
I don’t typically like eating the same dish multiple nights in a row, but there is something perfectly warm and comforting about this meal. And maybe I needed a little extra comfort since my boy was gone. Just maybe.
- 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)
- Melt the butter in a large skillet over medium heat. Add the onions and cook until soft and translucent.
- 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!
- Stir in the cooked rice and baby kale. Add the cream or milk to help all the ingredients combine.
- Add the apples and cook for just 1-2 minutes so the apples remain crisp.
- Turn off the heat and stir in the cheese. Top with pepitas when serving.