Harvest Wild Rice Skillet

• small onion, minced↗1
• butter↗1 tablespoon
• peeled, cubed butternut squash2 cup
• dried thyme (more to taste)↗0.25 teaspoon
• cooked wild rice↗2 cup
• baby kale↗2 cup
• chopped (crispy juicy unpeeled) apples2 cup
• cream, milk, or butter↗2 tablespoon
• shredded Provolone cheese↗0.5 cup
• salt to taste↗

Step-by-step instructions

1. 1

   Sauté the onion and butter in a large skillet over medium‑high heat until the onions become soft and translucent.

2. 2

   Add the squash and thyme; sauté for 5‑8 minutes until the squash is fork‑tender but not mushy. Add the baby kale and wild rice and stir to combine. Add the cream, milk, or butter if the mixture needs a bit of moisture to bring everything together.

3. 3

   Add the apples last so they stay crispy. Add the cheese and stir a few times until it melts into the ingredients.