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Wild Rice with Butternut Squash and Baby Kale

Oakhurst Kitchen adapted from Pinch Of Yum
  • minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Apples

2 cups

Baby kale

2 cups

Butternut squash

1

Onion, small

1/4 tsp

Thyme, fresh

2 cups

Wild rice, cooked

1 tsp

Cinnamon

1

Salt

1 tbsp

Olive oil

1

Pepitas

1 tbsp

Butter

2 tbsp

Cream or milk

1/2 cup

Provolone cheese