Naturally sweet butternut goes perfectly with sweet caramelized onions. This super simple side dish would pair well with any protein, even for breakfast with a fried egg. We flavored this dish using J. Olive Co. Tuscan Herb Olive Oil and J. Olive Co. Gravenstein Apple Balsamic, garlic and feta to give a savory but hint of sweet taste. The onions do take some time to cook but this is well worth the wait!
Tuscan Herb Butternut Noodles
1 pack of frozen Green Giant Spiralized butternut squash
Heat oil over medium heat and sauté butternut squash until edges begin to turn brown.Add garlic, sage and salt.Let squash cook for two- three minutes.Add chicken broth and kale then cover and simmer for about seven minutes.
Once the kale is wilted, mix in a ¼ cup of the Parmesan cheese.Keep in oven safe sauté pan or transfer to a baking dish.
Top with remaining 1/4 C Parmesan.Broil on high until a crust forms on top, about 2-3 minutes.Remove from oven and serve hot!
Sautee butternut in oil or butter until brown edges form. Medium to high heat.
Add kale and stock. Cover to wilt down.
Mix /14 cup parm cheese in mixture.
Top with 1/4 cup parm cheese
Broil on high for only a few minutes until browned.
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