Description

Apples, squash, sauteed onions, wild rice, and baby kale come together with melted cheese for a yummy Wild Rice Skillet. Perfect for fall!

Ingredients

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1 small onion, minced
1 tablespoon butter
2 cups peeled, cubed butternut squash
1/4 teaspoon dried thyme (more to taste)
2 cups cooked wild rice
2 cups baby kale
2 cups chopped (crispy juicy unpeeled) apples
2 tablespoons cream, milk, or butter
1/2 cup shredded Provolone cheese
salt to taste

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Instructions

Saute the onion and butter in a large skillet over medium high heat until the onions are soft and translucent.
Add the squash and thyme; saute 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 little moisture to help it all get groovy together.
Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.

Notes

I used quick cooking wild rice that was prepared in the rice cooker the day before Here’s a post on how I peeled my kabocha squash in the Philippines – the same would apply for the butternut squash in this recipe. This would also be delish with a handful of toasted nuts. I am drooling as I type.

Prep Time: 5 mins
Cook Time: 30 mins
Category: Dinner
Cuisine: American

Keywords: wild rice skillet, harvest skillet, fall skillet recipe