Clean Eating

Creamy Butternut Squash Noodles


with Turkey, Kale & Mushrooms 1 lb butternut squash, peeled and spiraled EVOO, as needed 1 small yellow onion, thinly sliced sea salt and ground black pepper, to taste 12 oz cremini mushrooms, sliced 2 cups lacinato kale, cut into 2-inch pieces 1 cup table cream (18%) 1½ cups shredded cooked turkey 1 tbsp chopped sage ¼ tsp ground cayenne ⅓ cup grated Parmesan + additional, for garnish

1. Preheat oven to 375°F. On a baking sheet, toss squash in oil. Roast for

6 to 7 minutes, until almost tender.

2. In a saucepan on mediumhigh, heat a splash of oil. Add onion and pinch salt and cook for 5 minutes. Add mushrooms and cook for 3 minutes. Add kale and cook until wilted. Add cream, turkey, sage, cayenne and Parmesan. Season with salt and pepper to taste. Simmer for 2 minutes until turkey is heated through. Top squash with turkey mixture and garnish with Parmesan.

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