Butternut Noodles

Standard

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

servings: 3-4

Fresh

  • 1 pack of frozen Green Giant Spiralized butternut squash
  • 2 yellow onions, sliced
  • 4 garlic cloves, minced
  • fat free feta cheese
  • fresh basil

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Pantry

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Butternut Kale Bake

Standard

Prep time: 10 minutes

cook time: 10 minutes

servings: 4-5

Ingredients:

Fresh

  • 2 bags of cubed butternut squash
  • 5 C kale, chopped (or half bag pre-chopped)
  • ½ C fresh Parmesan, grated

Pantry

  • 1 tbs extra virgin olive oil
  • 3 cloves garlic, chopped (or garlic powder)
  • ½ tbs dried sage (optional)
  • Kosher Salt
  • 1/2 C -1 C low sodium chicken broth

Directions:

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!