One-Pot Butternut Squash Harvest Bowls

A warm harvest bowl with butternut squash, baby kale, and Harvest Blend pasta finished with Parmesan and evaporated milk.

Ingredients

Produce

• 1 (8-oz) container diced onion
• 1 (20-oz) container diced butternut squash
• 2 cups baby kale, packed

Dairy & Eggs

• 1 cup Parmesan cheese, shredded
• shredded Parmesan cheese

Frozen

• 4 frozen garlic cubes

Pantry / Dry Goods

• 2 Tbsp extra virgin olive oil
• 1 (16-oz) bag Harvest Blend
• 1 (32-oz) carton chicken broth

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion, butternut squash, and garlic cubes. Saute for 10 minutes, stirring frequently, until the squash is starting to get tender.
2. Add the baby kale and stir until wilted.
3. Add the Harvest Blend and chicken broth to the pot. Bring everything to a boil, then reduce the heat and cover the pot. Simmer for 15 minutes, until the butternut squash is tender.
4. Stir in the grated Parmesan and garnish with extra cheese, if desired.

Reference Photo

Notes