Mashed with Butternut Squash and Kale

Ready in 15 minutes
Complexity: Easy Peasy
Serves 2 People
Entrée

Mashed with Butternut Squash and Kale makes it delicious to go meatless on Monday or any day. This dish is bright and fresh with plenty of stick-to-itness. Make a double batch, or pack the leftovers, for lunch the next day.

Mashed with Butternut Squash and Kale
Serves: 2
 
Ingredients
  • 1 4-oz. package Idahoan Golden Selects Mashed Potatoes
  • 2 cups butternut squash, peeled and cubed
  • 2 tsp oil
  • 2 cups kale or spinach, washed and coarsely chopped
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • Shredded Parmesan
Instructions
  1. Heat oil in a medium size skillet over medium high heat and cook the squash, turning often.
  2. While squash is cooking, prepare Idahoan Golden Selects Mashed Potatoes according to package instructions.
  3. When squash is almost tender, add the kale or spinach and the garlic.
  4. Continue to cook until squash is tender and spinach is wilted. Season with salt and pepper to taste.
  5. Divide warm potatoes between two bowls.
  6. Top each with half of the vegetable mixture and garnish with shredded Parmesan

 

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