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Warm Roasted Butternut Squash and Kale Tortellini Salad
SUPPER WITH MICHELLE13Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups cheese tortellini (fresh/frozen, ’s –, I used about 5 ounces/half of the refrigerated package of Trader’s Joes brand Cheese Tortellini’s)
- 4 cups butternut squash (cubed)
- 1 shallot (or very small Red Onion, thinly sliced)
- 2 cloves garlic (thinly sliced)
- 3 cups kale (cleaned/hard stems removed/cut into bite size pieces)
- 3 Tbsp. olive oil (drizzle for baking Butternut Squash and a drizzle for sauteing Kale/Shallots/Garlic)
- Asiago cheese (for Topping, Parmesan is good too)
- 1 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 tsp. apple cider vinegar (or what every type of vinegar you like)
- 1/2 Tbsp. chopped fresh herbs (finely, your choice, I used fresh Sage, but use what you have on hand or like or omit all together)
- 1 pinch red chili flakes (optional)
- sea salt (/ Pepper to taste)
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