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9Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 tsp. extra-virgin olive oil
- 1 yellow onion (thinly sliced)
- 3 lb. butternut squash (peeled)
- 2 cloves garlic (minced)
- 1 Tbsp. sage leaves (freshly minced)
- 8 oz. mushrooms (sliced, I used Baby Bella)
- 2 cups curly kale (chopped, with tough stems removed)
- fine sea salt
- freshly ground black pepper (to taste)
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Reviews(2)
Jo LeRoy 6 years ago
This fell clearly in “meh” territory for me, but I probably shouldn’t be reviewing this since I didn’t follow the recipe! I was out of kale and had to sub dried sage for fresh. I also used chicken broth instead of water for a little extra flavor, but I still found it one-dimensional. That said, I don’t think I’d feel much differently if I followed it exactly. Needs cheese or lemon or something to wake it up.
Shirin 6 years ago
Tasted amazing! But spiralizing butternut squash is no easy task. At least my spiralizer had lots of trouble with this.